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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil to 365°F Place rosette iron(s) in the oil and let them heat with the oil. | 2. Sift dry ingredients. | 3. Combine beaten eggs and water, then add liquid slowly to flour mixture, mixing well to prevent lumps. Batter should be smooth and fairly thin. | 4. 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. | 5. 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. | 6. Let cool and sprinkle with powdered sugar if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	3/4	cup		604.485	151.197	0.0	0.0
flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045
cornstarch	2 1/4	cups		1097.28	262.8576	0.7488	0.14400000000000002
egg	2		beaten	143.0	0.72	12.56	9.51
water	3	cups		0.0	0.0	0.0	0.0
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.