Parmesan Rosettes

Name: Parmesan Rosettes
Ingredients: 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

9 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

Note: Rosettes may be stored in an airtight container.