Well, we got some freezing rain and sleet today. So, being the good Southern town that we are, everything is shut down for the day.

Here is the view out my back window…

icy trees

I’ve been saving this recipe for Rosettes for a day such as this! They are best when eaten fresh. With the kids home from school, they were able to gobble them up at the opportune time!

I remember my Mom making Rosettes for us when we were kids. It’s not like she made them all the time or anything, probably on snow days. I guess that is what made them so special.

Rosettes with Powdered Sugar

A Rosette is a similar to a funnel cake you get at the fair. While a funnel cake is squirted into hot oil in a random shape, Rosettes are a specific shape.

Making Rosettes does require specific tools, well, mainly one specific tool. A Rosette Iron!

Rosette Iron

This one belonged to my grandmother. I suppose you can still find them. Long ago, our iron had different shapes you could screw off and on the end of the iron. Today, we just have the one shape. Who knows what happened to the others. (If you don’t have a Rosette Iron, you could squirt the batter in a random shape into the oil.)

The Rosette Batter is simple enough:

2 eggs

1 cup milk

1 teaspoon sugar

1/4 teaspoon salt

1 cup all-purpose flour

Rosette Batter

Beat together eggs, milk, sugar and salt. Add flour; beat until smooth.

Heat 2 1/2 inches of oil to 375˚. Do be careful!

While you are waiting for the oil to heat up, lay several paper towels on a wire cooling rack. This is where the finished rosettes will drain.

oil temperature

Once the oil is hot enough, place the rosette iron in the oil for 30 seconds.

prepping the iron

Blot the iron on a paper towel, then dip it in the batter.

Dipping in batter

You only want to dip the iron about 3/4 of the way up the sides. DO NOT let the batter go over the top.

Immediately place the iron with the batter on it into the hot oil.

into the hot oil

This part gets a little tricky. Don’t try to multi-task while making Rosettes! I had to have my daughter take pictures for me.

Okay, so the iron with the batter is in the oil. It will not take long for the sides of the Rosette to loosen.

Remove with fork

As soon as you see this happening, use a fork to pry the Rosette off the iron.

TaDa!

Rosette in oil

Now, quickly grab some tongs, or I guess you could use that same fork, to flip the Rosette in the oil.

Flipped Rosette

It really goes fast, folks!

Snatch the Rosette out of the oil and place it on the paper towel to drain.

Repeat with the rest of the batter.

Fried Rosettes

Rosette back

Lots of Rosettes

Sprinkle with powdered sugar just before serving.

Rosettes with Powdered Sugar

This was quite the perfect snack for a wintry day out of school.

Do you have a special “snow day” snack you like to prepare?