Rosettes (Wagon wheels)

Mmmmmmmm.....

Equipment:

• Rosette iron
• candy thermometer
• wide and shallow dish for holidng batter
  
• paper towel (for cooked rosettes)
  

Ingredients:

• 1 1/2 lb of shortening for frying to 365 degrees F
  (I substitute with 3"-4" of canola oil)
  
• 1 cup all purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1-3 teaspoons sugar
• 1 egg
  
• 1/4 teaspoon vanilla (optional) or a drop of almond flavouring (optional)
• optional: icing sugar for dusting finished product
  

Method:

• Beat egg slightly
• Add sugar and salt.
  
• Add milk.
• Add flour slowly, blending until smooth.
  
• Optional: add vanilla or almond flavouring.
  
  
• Heat shortening or about 3"-4" oil to 365 F (keep temperature constant -- measure with candy thermometer)
• Heat Rosette iron in the oil for about 45 seconds.
  
• Take the iron out of the oil and allow to cool for 1-2 seconds.
• Dip the still hot iron into the batter. (No NOT let batter come over the top or the rosette will not come off of the iron easily!)
• Immerse the batter coated iron into the hot oil and fry for 20 - 30 seconds, until light brown.
  (If the batter drops off into the oil, flip it over with tongs, to cook both sides evenly.)
  
• Slip rosette off the iron and onto a paper towel. (You may need to use a wooden spoon to help the rosette off with a gentle push or tap.)
  
• Allow to cool.
• Optional: dust with icing sugar.
  

Makes 5 dozen.

According to this article, they can be frozen and served without thawing.

[Cross-posted at please remember these.]