Rosettes Recipe

Chef Mike Costello, of Lost Creek Farm, makes rosettes in hos kitchen.
Credit Jesse Wright / West Virginia Public Broadcasting
/
West Virginia Public Broadcasting
Chef Mike Costello, of Lost Creek Farm, makes rosettes in hos kitchen.

1 Pint Medium Cream

6 eggs, well beaten

2 Cups flour

(Bourbon to taste. Not part of the original recipe, but added by Mike Costello.)

Beat cream, eggs and flour until light. Heat fat/oil very hot for deep frying. Rosette iron should be in the oil heating at the same time.

Credit Jesse Wright / West Virginia Public Broadcasting
/
West Virginia Public Broadcasting
A cookbook from Helvetia that contains the recipe that Costello uses to make his rosettes.

Dip hot rosette iron into batter, almost to the top edge of the iron. Put immediately into the hot oil and remove the iron as soon as the rosette slips off.

Brown on both sides (this is easier than it sounds and great fun).

Remove from the hot oil, place on paper to dry and sprinkle with sugar.

Author: Eric Douglas

Eric is WVPB's News Director. He's a native of Kanawha County and graduated from Marshall University with a degree in journalism. He has written for newspapers and magazines throughout his career. He is also an author, writing both nonfiction and fiction, including a series of thriller novels set in locations around the world.

Exit mobile version