Persian Rosettes

written by Cookies For Christmas | November 28, 2023

Ingredients

⅔ cup cornstarch
1 cup all-purpose flour
1 cup milk
4 large eggs
1 TBS rosewater
3 cup extra virgin olive oil
1 cup powdered sugar
3 TBS finely chopped pistachios (optional)
1 teaspoon crushed dried rose petals (optional)

Directions

Using an electric mixer, combine cornstarch, flour and milk until a thick paste is formed.

In a second bowl, whisk together eggs and rosewater.

Stir egg mixture into the flour mixture until combined thoroughly.

In a heavy stainless-steel pot with high sides or deep fryer, heat oil to 380ºF/193ºC:

It is extremely important that the oil is hot and ready. Test the oil by adding a drop of batter to the hot oil. If it bubbles and turns golden brown in about 20 seconds, the oil is ready.

Submerge your rosette iron completely into the hot oil and hold it down for 2 minutes until the iron is piping hot. If the iron is not hot, the rosette batter will not stick to the irons.

Once heated, dip the hot iron into the batter. DO NOT COVER THE TOP OF THE ROSETTE MOLD WITH BATTER!! Allow the batter to go up the sides of your rosette form, but do not cover the top or you will not be able to remove the rosette from the iron.

Quickly submerge batter-covered rosette iron into the hot oil. Bubbles will form and surround your rosette.

After 5-10 seconds, gently shake the rosette off the iron and continue to fry until golden, flipping the cookie over to brown evenly. Use a knife or chopsticks to help slide the rosette off the iron. Rosette should be golden and finished frying in about 30 seconds.

Using a slotted spoon, chopsticks or small strainer remove rosette from hot oil and place rosettes open face down on a tray lined with paper towels to remove excess oil.

Reheat rosette iron in hot oil and continue frying the rosettes in the same manner until batter is finished up.
Periodically, remove any fried bits from your oil. Add more oil, as needed.

If rosettes are browning too quickly and burning, reduce the heat of the oil.

Once cooled, transfer rosettes to serving platter and dust with powdered sugar and if you like, pistachios and crushed rose petals.