1 1/2 tsp. sugar
1 cup milk
1 cup unbleached all-purpose flour
shortening or oil for frying
Gently whisk together the eggs, milk and sugar in a large mixing bowl.
Mix in the flour until the batter is smooth and creamy. The texture should be like thick cream.
Place your batter in a container that is just wide enough for the rosette irons, preferably not plastic.
Heat your oil or shortening to 370° F. Once your oil is at temperature, place your rosette iron in to preheat.
Dip the hot rosette iron into the batter and return to the oil to cook for 20 to 35 seconds, until the rosette is lightly browned.
Lift up the iron and allow it to drain over the oil for 5 to 10 seconds. Using a knife or fork remove and allow it to drain on paper towels. When cooled, dust with powdered sugar.
This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.
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