📝 About This Recipe
These delicate, snowflake-like fritters are a cherished Scandinavian holiday tradition, prized for their intricate patterns and paper-thin, shatteringly crisp texture. Dipped in a light, vanilla-scented batter and fried using a specialized iron, each rosette is a miniature work of edible art. Coated in a snowy dusting of powdered sugar, they offer a subtle sweetness and a satisfying crunch that makes them irresistible during the festive season.
🥗 Ingredients
The Batter
- 1 cup All-purpose flour (sifted)
- 1 cup Whole milk (at room temperature)
- 2 Large eggs (at room temperature)
- 2 teaspoons Granulated sugar
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Ground cardamom (optional, for authentic flavor)
Frying & Finishing
- 4 cups Vegetable oil (for deep frying; canola or peanut oil also work)
- 1/2 cup Confectioners' sugar (for dusting)
- 1/2 teaspoon Ground cinnamon (optional, to mix with sugar)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk the eggs, granulated sugar, vanilla extract, and salt until well combined and slightly frothy.
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2
Gradually add the sifted flour and cardamom (if using) to the egg mixture, whisking until a thick paste forms.
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3
Slowly pour in the milk while whisking constantly. Continue to whisk until the batter is completely smooth and has the consistency of heavy cream. Let the batter rest for 30 minutes at room temperature to allow air bubbles to escape.
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4
In a heavy-bottomed pot or deep fryer, heat 2-3 inches of oil to exactly 365°F (185°C). Use a candy thermometer to monitor the temperature closely.
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5
Place your rosette iron into the hot oil for at least 2 minutes to heat it thoroughly. A cold iron will not allow the batter to stick.
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6
Lift the hot iron from the oil and tap it gently on a stack of paper towels to remove excess oil.
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7
Dip the iron into the batter so that the batter comes 3/4 of the way up the sides of the mold. Do NOT let the batter cover the top of the iron, or the cookie will be impossible to remove.
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8
Immediately plunge the batter-coated iron into the hot oil. Hold it just above the bottom of the pot for 5-10 seconds.
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9
Gently jiggle the iron up and down until the rosette releases itself into the oil. If it sticks, use a fork or toothpick to gently nudge the edges down.
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10
Fry the rosette for about 30-45 seconds per side, turning once with a slotted spoon or tongs, until it is a light golden brown.
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11
Remove the rosette from the oil and place it upside down (hollow side down) on a wire rack lined with paper towels to drain and cool.
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12
Reheat the iron in the oil for 1 minute between each cookie and repeat the process until all the batter is used.
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13
Once the rosettes are completely cool, sift a generous amount of confectioners' sugar over the tops before serving.
💡 Chef's Tips
Ensure your oil stays between 360°F and 375°F; if it's too cool, the cookies will be greasy; if too hot, they will burn before crisping. If the batter is falling off the iron before hitting the oil, your iron is likely too oily; remember to tap it well on paper towels. Letting the batter rest is crucial; it prevents the cookies from having large, unsightly air bubbles. Store cooled, undusted rosettes in an airtight container for up to 2 weeks; re-crisp in a 300°F oven for 5 minutes if they soften. For a chocolate version, replace 2 tablespoons of flour with 2 tablespoons of dark cocoa powder.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Swedish Glogg or spiced mulled wine. Pair with a dollop of lingonberry jam or cloudberry preserves for a tart contrast. Display them on a tiered cake stand as a beautiful edible centerpiece for holiday parties. Serve with a side of lightly sweetened whipped cream flavored with a hint of almond extract. Accompany with a hot cup of strong Scandinavian coffee or Earl Grey tea.