Rosettes - Mrs. Ora Anderson, Mrs, Julia Peterson

Rosettes

2 eggs
1 tbsp sugar
1/4 tsp salt
1 cup milk
1 cup flour
1 tsp vanilla

Beat eggs slightly and add sugar and salt. Add flour and milk and mix well. Put rosette iron into hot lard to heat before dipping into batter. Immediately immerse only to top edge of iron and return to hot lard to brown. Makes 45 to 50 rosettes.
- - Mrs. Ora Anderson
- - Mrs. Julia Peterson
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966

TIPS:

1. Flour and milk may be well beaten, then blended with slightly beaten eggs.
2. Blisters on krollettes indicate eggs have been beaten too much.
3. The iron s not deep enough in fat if krollette drops off in fat
4. Krolettes which do not come off easily from iron have not been fried long enough to dry in the center.
5. Krollettes are not crisp if they have been fried too fast.
6. Be sure to wipe excess fat from iron each time before dipping in batter. Tapping the iron on several thicknesses of flannel works well for this.
7. Do not let batter come up over the top of the iron.