Chinese Rosettes 1978

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READY IN: 25mins
Recipe by andypandy

these stay crisp and last a long time. Need a rosette iron for this recipe.

Ingredients Nutrition


  1. Beat the egg well with the milk.
  2. Add dry ingredients until a batter is formed and smooth.
  3. Heat the oil to 360 degrees.
  4. Dip in the rosette iron to heat.
  5. Dip into the batter 3/4 ways up.
  6. Fry until golden.
  7. Push off with a fork.
  8. When cool dust with confectioners powdered icing sugar.
  9. This recipe stays nice and crisp because of the cornstarch.
  10. I have been using this one since 1978, and proved out to be the best for us due to the crispness.
  11. Store in a large tin container.
  12. I always double this amount when making.

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