Swedish Rosettes are a traditional Scandinavian treat made over the Christmas period. Whisking up a very easy thin, economical pancake batter, which takes minutes to make. The hot oil crisps the batter and leaves you with a delicate, crunchy, yet robust rosettes, in summer we used to make them in a butterfly shape, in winter this rosette, that looks like a snowflake.
The rosettes are wonderfully light, super crispy and not too sweet. In the photo the rosettes have a scant sprinkling of icing, as my family aren’t sweet toothed, but you can really give them a heavy coating if you like sweeter treats.
With Christmas coming up and so many people cutting back or unable to see family, this could be a wonderful tradition to start. I found the one we used in my childhood on Amazon.This could make for a wonderful family, secret Santa or stocking filler gift for the cook or gadget lover.
I made contact with our family friend Daphne, who made these for us when I was 13. She gave me the recipe, she has been using for all these years, it does not need to stand like some recipes state. Daphne’s recipe worked a treat, thanks Daph.
- 1 cup plain flour
- 1 tablespoon caster sugar
- 1 cup milk
- 1 egg
- Oil for deep frying
- +- 500ml
- Beat the batter together and use straight away.
- To make
- In a small pot heat sunflower oil about 4 inches deep.
- When the oil is hot dip the metal rosette iron into the oil to heat and provide a non stick coating.
- Then dip the hot, oiled rosette iron into the batter leaving ½ a centimetre gap at the top (if you fully immerse the metal you will not be able to remove the fried rosette).
- You will see the batter change colour to a light caramel colour, remove the rosette from the oil and drain the cooked rosette upside down on kitchen towel.
- Once all the oil has drained off dust with icing sugar and serve with a hot or cold beverage.
- Sometimes you need to help the rosette to detach, I use a butter knife to gently help it off.