Fried Rosettes (Czech Rozetky)

These delicate, lacy fried rosettes go by a few different names in Czech—Rozetky, Kraple, or Pokroutky. You can make a whole bowl of them with just one egg and a cup of milk!

Recently, I have been getting questions about rosettes, so I did some research and found that they were indeed made in the Czech lands! While I cannot say they are originally Czech—our cuisine has always been influenced by different nations passing through—records show they were prepared in Czech homes and are now even featured in museum presentations on folk traditions. So why not give them a try and enjoy a crispy treat just like Czech grandmas used to make?

➜ About this recipe

Rosettes are round, sweet pastries about 3 inches (7 cm) in diameter with a beautifully lacy, eye-catching shape. They are made from a simple batter of milk, eggs, and flour—similar to the mixture Czechs use for Palačinky pancakes. The batter is dipped using a special metal mold and fried until golden brown. A dusting of powdered sugar makes them really shine.

In Czech tradition, rosettes were most often made during Masopust or Easter. They go by different names depending on the region, such as rozetky, kraple, or pokroutky. Interestingly, terms like "kraple" and "pokroutky" can also refer to entirely different dishes.

➜ Using metal molds

Frying one rosette takes about 30-45 seconds. I have a single rosette mold, but if you want to speed things up, a double mold is a great time-saver! There are even molds with different shapes to make a variety of designs. For quick and safe rosette frying, I recommend this set of iron molds (affiliate link), tested and trusted by many.

➜ Ingredients

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

For the Batter

• Milk – Lukewarm milk helps the flour mix more smoothly, reducing lumps.
• All-purpose flour – I use Czech hladká mouka, but regular all-purpose flour works great. Read about types of flour in the Czech Republic.
• Eggs
• Canola oil – Just a little, to give the batter elasticity.
• Sugar & salt – For the perfect flavor balance.

For Frying & Finishing:

• Canola or sunflower oil – Both are great for frying at high temperatures and have a neutral flavor.
• Powdered sugar – For that light, sweet dusting.

➜ Kitchen tools

I used a regular saucepan for frying and a thermometer (affiliate link) to check the oil temperature. A fork helped me remove the fried rosettes from the mold, and I let them drain on paper towels to get rid of any excess oil.

➜ How to make rosettes

STEP 1: Prepare the batter: In a bowl, whisk together the milk, flour, eggs, sugar, and salt until smooth. Let it rest for about 30 minutes to allow the gluten to develop.

STEP 2: Heat the oil: Pour oil into a pot and heat it to 380°F (190°C). Place the metal mold in the hot oil for about 5-10 seconds to heat it up.

STEP 3: Dip and fry: Remove the mold from the oil, then dip it about three-quarters of the way into the batter (do not submerge it completely, or the rosette will not release after frying). Immediately return the mold to the hot oil, in this time, fully submerging into the oil.

STEP 4: Fry until golden: The rosette will cook in 30-45 seconds. Once golden, lift it over a plate lined with paper towels and carefully remove it from the mold using a fork.

STEP 5: Finish with sugar: Coat each rosette on both sides with powdered sugar. For a quicker method, arrange the rosettes on a plate and dust them generously. Then flip them and coat the other side as well.

➜ Storage

Rosettes are crispiest when fresh but tend to soften over time. To store, keep them in an airtight container at room temperature for up to five days. They are not ideal for freezing. You can also prepare the batter in advance—just cover and refrigerate it for 1-2 days, stirring well before using.

➜ Helpful tips

• Do not dip the mold too deep! The batter should only coat the edges of the mold—if it covers the top, the rosette will be difficult to remove after frying.
• For extra crispy rosettes, make sure the batter is the right consistency and the oil is hot enough. If they turn out too soft, try adding a bit more milk or/and increasing the oil temperature slightly.
• Give the batter a quick stir before each dipping. The flour tends to settle at the bottom, so mixing it lightly helps keep the consistency even.