Rosette Cookies
Servings: 100 (≈5g each)
Calories: 15kcal
Cost: $7
Crispier cookie ever
Print Recipe
Equipment
- 2 Rosette irons
- 1 Sautoir for frying
- 1 Whisk
- 1 Rubber spatula
- 2 Pastry bowls
- 1 Strainer
Ingredients
Batter
- 160 g all-purpose flour
- 160 g milk
- 160 g eggs
- 40 g powdered sugar
- 5 g vanilla
- 50 g sour cream
- 10 g orange blossom water
- 5 g orange or lemon zest
- 3 g salt
Frying
- 700 g neutral oil filter and save after use
Instructions
Batter
- In a large bowl, beat milk with eggs, salt, sugar, sour cream and orange blossom water. Add flour and orange zest, and mix until smooth. Like the crepe batter, let it rest in the refrigerator for 2 hours. The resting period will allow the gluten to expand and absorb moisture. When ready to fry, transfer batter to a narrower bowl or container.
How To Fry Rosette Cookies
- Prepare a baking tray lined a few layers of paper towels. Use extra baking silicone mats to protect your countertop. Set your burner on medium and let your pan of oil heat for around 5 to 10 minutes. Check the oil temperature, it should be at 365ºF/185ºC. Fry one cookie at the time or two if you feel confident. Heat up iron 10 seconds in the oil first.
- Gently remove excess oil by tapping iron against paper towels, and immediately dip in the batter making sure it doesn't overflow the pattern, otherwise it won't come off easily. After frying for 10 seconds or so, the cookie will come off easily. Flip it and let it swim for five seconds. Remove from the oil and arrange cookie on paper towels to drain (skin side up). Check oil temperature as you go and continue until done.
Storage
- Dust crispy fritter cookies with powdered sugar. Rosette iron cookies shall be served the same day. Otherwise, rosette cookies may be reheated in the oven for a few minutes to refresh them. Enjoy!
Nutrition
Serving: 5g | Calories: 15kcal