Rosettes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Butter or margarine
  • 2 tbsp Corn syrup

• Baking & Spices

  • 1/2 cup Chocolate chips, semisweet
  • 1 cup Gold medal all-purpose flour
  • 2 tbsp Granulated sugar
  • 1 Powdered sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil
  • 1 Vegetable oil

• Dairy

  • 1 cup Water or milk

Found on bettycrocker.com

Description

Ingredients

• 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

Directions

• 1 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.
• 2 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.)
• 3 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.
• 4 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