A thin, cookie-like deep-fried pastry of Scandinavian origin made using intricately designed irons (see note*). In Sweden they are known as Struva and in Norway, Rosettbakkels.
Ingredients
2 large eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla
Directions
- Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron (see note*) in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner’s sugar.
Notes
- Photo courtesy of Lori Lake.
- *Rosette irons can be purchased on Amazon.com in a myriad of shapes. Vintage ones can often be found on Etsy.com or Ebay.com, and in the case of Ebay, are often quite inexpensive. In North America, they are a frequent garage sale and antique store find, as they were quite popular among North American families of Scandinavian origin back in the day.