These Scandinavian fried cookies are a favorite Christmas treat. Be sure to wait for coating in sugar until within a day or two of serving. Uncoated rosettes can be stored in an airtight container in the freezer for up to 2 months.
Course Dessert
Cuisine Scandinavian
Keyword cookies, fried
Prep Time 10 minutesminutes
Cook Time 2 minutesminutes
Total Time 12 minutesminutes
Servings 25
Calories 40kcal
Ingredients
2eggs
1tbsp.granulated sugar
¼tsp.salt
1c.all-purpose flour
1c.milk
1tsp.vanilla extract
oil for fryingrefined coconut oil or flavorless oil
Cinnamon Sugar Topping
¼c.granulated sugar
1tsp.cinnamon
Instructions
Prepare a cookie sheet by placing several layers of paper towels and a cooling rack on top of the cookie sheet.
Combine the eggs, sugar, and salt in a medium bowl. Mix well.
Add the flour and milk and beat until smooth.
Heat the oil to 370° to 375°F.
Place the ends of the rosette iron in the oil for a few seconds so it is nice and hot.
Lift your iron out of the oil and let the oil drip off the iron.
Immediately dip the hot iron in the batter. Make sure to not allow the batter to cover the top of the iron. Immediately place the battered iron into the hot oil.
Fry rosettes until golden brown, anywhere from 30 to 50 seconds.
Lift the fried rosette out of the oil.
Turn the rosette, open ends down, onto the prepared cookie sheet. This will allow the oil to drain off easier.
Ensure the iron is hot before redipping it into the batter and repeating the frying process.
Store cooked rosettes in an airtight container at room temperature or in the refrigerator. You may freeze them for up to 2 months.
When Ready to Serve:
Coat with the cinnamon/sugar mixture or lightly dust lightly with the confectioner's sugar.
Notes
For the best options of oil to fry in, click here.