These delicate cookies are very popular in Scandinavia, especially in Norway and Sweden. Rosettes are made from a thin batter that is fried using specially shaped irons.
2 tsp sugar
1/4 tsp salt
1 cup milk
1 cup all-purpose flour
Oil for deep-frying
Combine the eggs, sugar, salt and milk. Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes.
Heat the oil to 365 degrees F
Dip a rosette iron into the hot oil for about 30 seconds. Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begins to brown, lift the iron, turn the pastry over and let it cook for few more second.
Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.
Adapted from SCANDINAVIAN COOKING by Beatrice Ojakangas