These little rosette waffles are incredibly crunchy with enough nooks to collect pools of golden syrup and plenty crannies to hold piles of snowy icing sugar - so when you bite into one, it quickly crumbles into submission. I love desserts that fall into my mouth without me having to do much!
There is only one memory I have of these rosettes and it's a sweet one; of Friday afternoon's spent whisking them up with my best friend, Tammy (still in our school uniforms) just before a weekend sleepover. We would devour them still-hot with sticky syrup running down our forearms and icing sugar on our noses. My excitement was partly due to that after-school-Friyay-feeling but mostly due to the waffles which I was only able to make at Tammy's house because her mom had one of the old fancy irons. Of course, that just made them infinitely more delicious. Because they were special.
And they were just a sweet memory until I stumbled on the vintage waffle iron at an antique shop. Of course, after that, I saw them everywhere - you can now even buy them (cheapish) online. It's a rosette revolution, people. And you're invited!
The pretty waffle iron is the most intricate part of this recipe; the batter is literally a pancake mix ratio. So simple. Whisk. Deep-fry. Eat. Repeat.
What's that? You don't have a pretty waffle iron? Well then, put the batter into a squeezy bottle and pipe your OWN pretty designs into the oil. No excuses here, move along.
I didn't get the chance to try these with anything else (I ate them all) but I imagine (nay, fantasize) that vanilla ice cream would be the bomb. So would a salted caramel sauce. Or or or! - Kate x
Swedish Waffle Rosettes
1 cup (250ml) cake flour
pinch of salt
2 tsp (10ml) castor sugar
2 large eggs
1 cup (250ml) milk
1 tsp (5ml) vanilla extract
Vegetable oil, for deep-frying
Golden Syrup, for serving
Icing sugar, for dusting
Combine the flour, salt and sugar together in a medium-sized bowl.
Whisk the eggs, milk and vanilla together separately then slowly whisk into the dry ingredients.
Heat the oil in a deep-fryer or pot until 180 degrees Celcius.
Using a Swedish waffle iron, dip the iron into the hot oil first, then into the batter. Remove the iron from the batter then dip in a second time before placing into the hot oil. Allow the waffle to cook in the oil until it starts turning golden, then push it off the iron using a skewer or chopstick. Fry until golden brown, then drain on paper towel. Repeat with the remaining batter.
Serve warm with dustings of icing sugar and pools of golden syrup.