Parmesan Rosettes

Oxmoor House
about 3 dozen


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3 eggs, beaten
1 1/2 cups milk
1 1/4 cups all-purpose flour
1/4 cup wheat germ
2 tablespoons minced dried onion
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
Vegetable oil
Additional grated Parmesan cheese


Combine eggs and milk in a medium mixing bowl; beat well. Combine flour, wheat germ, onion, 2 tablespoons cheese, and sugar in a small mixing bowl; add to egg mixture, beating until well blended.

Heat 2 to 3 inches of oil in a small Dutch oven or large skillet to 375°. Dip rosette iron into hot oil; drain off excess oil. Dip hot iron halfway into batter; return to oil, and cook 1 minute or until golden brown. Remove from hot oil. Gently loosen rosette from iron; drain well on paper towels. Sprinkle with additional cheese, and cool completely on a wire rack. Repeat procedure with remaining batter. Serve with soups or stews.

Note: Rosettes may be stored in an airtight container.

Created date

February 2010