Prep 5 mins
Cook 1 hr
These are extremely delicate fried pastry shells that are made using rosette irons. I got this recipe from a neighbor back in the 70's. It doesn't look like much, but one recipe will make a huge amount of rosettes. We called these "Chinese Pretzels" (don't ask me why!) in Hawaii.
- 3⁄4 cup sugar
- 1 1⁄4 cups flour
- 2 1⁄4 cups cornstarch
- 2 eggs, beaten
- 3 cups water
- oil (for deep frying)
- Heat oil to 365°F Place rosette iron(s) in the oil and let them heat with the oil.
- Sift dry ingredients.
- Combine beaten eggs and water, then add liquid slowly to flour mixture, mixing well to prevent lumps. Batter should be smooth and fairly thin.
- When oil and irons are at the correct temperature, take iron out of the oil and give it a light shake or two to get the excess oil drip off. Dip iron into the batter, making sure the batter does not go over the top edge of the iron. Place iron in the hot oil and hold it suspended in the oil for a few seconds until the batter begins to hold the shape of the iron.
- Lift iron out, leaving the rosette shell to finish cooking in the oil (you may need to use a fork or long chopstick to help ease the iron off the batter shell). Take the shell out when it turns a golden brown and let drain on paper towels.
- Let cool and sprinkle with powdered sugar if desired.