I never got that recipe for the rosettes from her...or her Crown Roast recipe either, and I wish I had done that. I know she used to cut a lot of the fat off, threw it in a food processor, mixed in garlic and rosemary, then plastered the outside of the roast with the goo, but...I have never successfully replicated it!
I have rosettes recipe. Just need the irons (do you have them?), which you can buy online or specialty cooking stores.
Also, my understanding was that the rosettes were of Scandinavian origin, not Italian.
Here you go:
Yield approx 4 dozen
Rosettes (from Taste of Home)
2 large eggs
2 teaspoons sugar
1 cup 2% milk (or whatever you have)
3 teaspoons vanilla extract
1 cup all purpose flour
Oil for frying (I just use store brand vegetable oil, and can re-use it for a couple days, if you don’t finish or want to make another batch.)
Powdered sugar for dusting.
Beat eggs and sugar (with a spoon is fine) and stir in milk and vanilla. Gradually add flour and salt, whisk until smooth.
Heat oil (I would say at least 1-2 inches; the recipe says 2.5 inches). I will try using a heavy skillet that is over 2 inches deep, but always used a saucepan in the past. As kids, mom used the big spaghetti pan, so at least 2 of us could fry them at once. Heat oil to 375 degrees, which I measure with a candy thermometer. Let the irons pre-heat in the oil.
When ready, dip iron in batter, being careful not to let the batter go over the top edge. Immerse iron covered with batter in the hot oil. Per your suggestion, I would now try to knock the cookie off the iron (using skillet), and get another one going. In the past, I have always held the iron in the oil until that cookie was done (golden brown), before making another.
When golden brown after 1-2 minutes, put cookies on paper towels to drain, “upside down”. Once cooler, dust with powdered sugar.
You need to stir the batter periodically, as each time you dip the iron, a tiny bit of it will “cook” and clump a little, but not a problem.