A soft plastic bottle with a small hole in the tip is used. A ketchup or mustard bottle may be used. Syrup may be divided into 2 or 3 parts and desired food coloring may be added to each.
- 3 cups warm water
- 1 teaspoon sugar
- 1 1/2 tsp. yeast
- 2 1/4 cups flour
- sprinkle of salt
- 1/2 cup cornstarch
- oil for deep frying
- sugar syrup
- food coloring
1 Make sugar syrup and set aside. Place water in large mixing bowl. Stir in sugar and dissolve. Add yeast and leave to rise for 5 minutes.
2 Using an eggbeater on low speed, gradually beat in flour, salt, and cornstarch. Beat until smooth (approximately 3 minutes). Cover and leave to rise for 30-40 minutes. Fill plastic bottle with batter. Heat oil in heavy skillet for deep frying. Squeeze batter into oil, forming a round ring 2-3 inches in diameter, and filling the inside of the ring with the batter, forming a lacey rosette. 4-5 rosettes may be made at a time.
3 Fry until golden brown turning once.
4 Remove from oil with a slotted spoon and drop into cool syrup. Remove and place on platter.
Variation: Food coloring is not necessary, but is usually used in the syrup.