These light and elegant fritters are easy to make when you know the “tricks of the trade!”
whisk together corn starch, flour, sugar and salt until well combined. Add water, egg and vanilla and whisk until no lumps remain.
Place oil in a heavyweight 4 quart pot and heat to 360 degrees F on a deep fry thermometer. Using a thermometer ensures your oil will be hot enough to cook the fritters quickly to minimize the amount of oil absorbed.
Prepare a cooling rack with paper towel underneath it.
Place the batter in a loaf pan. We’ve found that the shape of a loaf pan works well for dipping the two-pronged iron into the batter.
Once the oil has reached the optimal temperature, place the design of your choice on the rosette iron. Dip the iron in the hot oil. After 2 minutes, remove the iron and blot well on the paper towels prepared on your counter. Dip the hot iron into the batter-filled loaf pan, just until the batter comes halfway up the side of the iron.
Do not allow the batter to go over the top of the mold as it will cook & seal itself onto the iron and become hard to remove. Leave the iron in the oil until the rosette has turned golden, about 10-15 seconds.
Remove iron from the oil and use a knife or skewer to separate the fried rosette from the iron. Place on prepared cooling rack to drain.
Continue to heat the iron for a minute, blot dry, dip halfway into batter and fry, until all the batter has been used. Be sure to heat the iron in oil between each rosette. Stir batter occasionally as you will inevitably get some oil into it. Allow the rosettes to cool then dust with confectioners’ sugar. Serve immediately.
Ingredients
Directions
whisk together corn starch, flour, sugar and salt until well combined. Add water, egg and vanilla and whisk until no lumps remain.
Place oil in a heavyweight 4 quart pot and heat to 360 degrees F on a deep fry thermometer. Using a thermometer ensures your oil will be hot enough to cook the fritters quickly to minimize the amount of oil absorbed.
Prepare a cooling rack with paper towel underneath it.
Place the batter in a loaf pan. We’ve found that the shape of a loaf pan works well for dipping the two-pronged iron into the batter.
Once the oil has reached the optimal temperature, place the design of your choice on the rosette iron. Dip the iron in the hot oil. After 2 minutes, remove the iron and blot well on the paper towels prepared on your counter. Dip the hot iron into the batter-filled loaf pan, just until the batter comes halfway up the side of the iron.
Do not allow the batter to go over the top of the mold as it will cook & seal itself onto the iron and become hard to remove. Leave the iron in the oil until the rosette has turned golden, about 10-15 seconds.
Remove iron from the oil and use a knife or skewer to separate the fried rosette from the iron. Place on prepared cooling rack to drain.
Continue to heat the iron for a minute, blot dry, dip halfway into batter and fry, until all the batter has been used. Be sure to heat the iron in oil between each rosette. Stir batter occasionally as you will inevitably get some oil into it. Allow the rosettes to cool then dust with confectioners’ sugar. Serve immediately.