Fried Rosettes (Czech Rozetky)

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!

Course Dessert

Cuisine Czech

Keyword Fried pastry

Prep Time 10

Cook Time 40

Resting time 30

Total Time 1 20

Servings pieces

Calories 133kcal

Author Petra Kupská

Ingredients

Batter for rosettes

2 cups milk lukewarm
2 cups all-purpose flour
2 eggs
1 Tablespoon Canola oil (or sunflower oil)
2 teaspoons granulated sugar
¼ teaspoon salt

Frying and finishing

2 cups Canola oil (or sunflower oil)
1 cup powdered sugar for coating

Cups - Metric

Instructions

In a bowl, whisk together 2 cups milk, 2 cups all-purpose flour, 2 eggs, 2 teaspoons granulated sugar, 1 Tablespoon Canola oil, and ¼ teaspoon salt until smooth. Let it rest for about 30 minutes to allow the gluten to develop.
Pour 2 cups Canola oil into a saucepan and heat it to 380 °F. Place the metal mold in the hot oil for about 5-10 seconds to heat it up.
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 it into the oil.
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.
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.

Notes

The basic recipe makes 30-40 rosettes.
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.
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.

Nutrition