Chanukah is here and the deep fryer has been released from its basement exile for its one week of service. A holiday that gives a green light to fried food--what's not to like?
On the first night, of course, we had the classics: potato latkes and doughnuts, both delicious. Tonight we opted to begin our international tour of fried foods with Swedish rosettes. My dear friend loaned me her rosette iron and I googled until I found a promising recipe.
The rosette iron is just a little metal snowflake on the end of a long handle. I did my research and learned that after heating the iron in hot oil, it's dipped into a thin batter and then back in the hot oil where the rosette shaped cookie thing magically disengages and bobs about until fished out, crunchy and golden brown. I had my doubts about how simply the rosette would leave the iron but it was a snap. I just held the iron in the oil and watched. After just a few seconds, the batter had cooked just enough to float off on its own and continue cooking until done, about a minute later.
The cookies were delightfully light and airy. We ate them dusted with powdered sugar and they really were just a little bit magical.
Oh, and if you think that Scandinavian Chanukah cookies are a stretch, I am one eighth Swedish so I figure it kind makes sense. More sense than the Sonoran enchiladas (minus the lard, of course) and Indian jalebis I'm planning to make later in the week, anyway.
The rosette iron is just a little metal snowflake on the end of a long handle. I did my research and learned that after heating the iron in hot oil, it's dipped into a thin batter and then back in the hot oil where the rosette shaped cookie thing magically disengages and bobs about until fished out, crunchy and golden brown. I had my doubts about how simply the rosette would leave the iron but it was a snap. I just held the iron in the oil and watched. After just a few seconds, the batter had cooked just enough to float off on its own and continue cooking until done, about a minute later.
The cookies were delightfully light and airy. We ate them dusted with powdered sugar and they really were just a little bit magical.
Oh, and if you think that Scandinavian Chanukah cookies are a stretch, I am one eighth Swedish so I figure it kind makes sense. More sense than the Sonoran enchiladas (minus the lard, of course) and Indian jalebis I'm planning to make later in the week, anyway.
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