ROSETTES

Rosettes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 36

Number Of Ingredients 11

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2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup water or milk
1 cup Gold Medal™ all-purpose flour
Vegetable oil
Powdered sugar, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup

Steps:

In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Rosette, Sodium 70 mg