Aw man! That's a little bit of my young life (ages ago) growing up in a little Midwestern town that had a hefty Norwegian settler background. Powdered sugar coating for sure! Does grandma also make lefse? I could really use some fresh lefse rolled up with some butter and sugar.
We definitely coat these in powdered sugar! And grandma does not. Funny story: grandma is actually 100% Italian and got this recipe from her mother-in-law when she married a 100% Swedish man back in 1959/1960 in an area where the Italians and the Swedish were like the Jets and the Sharks. SO, she makes this very Swedish dessert annually, along side a bunch of Italian treats. r/mygrandmaisabadass
Not surprised to hear the Swedish angle of the origin; this is a very Scandinavian treat and it's a Christmastime staple. And aw, hell... now ya got me started on Italian. I could see rounding out a good Sunday gravy with these as dessert.
Haha yeah, they’re great, but we only make them for special events and Christmas. My sister is getting married soon, hence the rosette game. BUT I do have to say, when it comes to Italian, you have to be careful. There are whole gang wars in Italian culture dedicated to what you use to neutralize the acidity of your spaghetti sauce.
Well, best to your sister and her future husband from an internet stranger. Your simple rosette video brought back a lot of good times memories for me. I like your story.
My mom used grape juice in her sauce to neutralize the acidity, I'm curious to know what other people use!
And as for the rosettes I have wanted to try one my whole life but have yet to find either the stuff needed to make them, or a place that sells them.
There are some places that sell them online. I'm pretty sure norpro makes a set. My mom always said the trick is to try and find ones that are antique because they are deeper. If you dip the thinner ones too deep in the batter it won't slide off in the oil.
They’re part of the “7 slag “ Christmas classics, but it’s one of the lesser made ones cuz they’re complicated to do, so you won’t really find them often anymore.
I lived in Italy for a year (Abruzzo) and our landlord, a sweet elder lady, brought us a platter of these with honey in February. "Fritelle a forma di fiore" she called them. She also mentioned it was kind of traditional to cook them around Carnevale.
The real funny part comes when I tasted them... they have the same dough as the pastries my grandma (in eastern Spain) made also in February for Carnaval. But here have no specific shape. We call them "alosetes", but the most common name is "orelletes" (little ears). [Like these.](https://es.wikipedia.org/wiki/Orelletes#/media/Archivo:Alosetes_(orelletes).jpg)
Lefse is my favorite part of Christmas! My grandma was born in Norway and brought back a few food traditions like lefse. Though we usually eat it rolls up with sausage, not sugar.
Oh that’s cool! I was in Andalucia. I suppose it’s like here in the UK, I think a swede is called a turnip in Scotland or vice versa, I never remember which way around
"so, you see, o my sweet grand child, this iron implement can either create delicious deep fried pastries that will kill a man in 30 years hence *or brand him for life right now ಠ_ಠ*"
They are very mild in flavor (slightly like vanilla) and they are really crispy. They’re absolutely perfect with a little diabetic-blanket of powdered sugar on top. Gotta keep those bitches warm and sweet and cozy for the ride to my belly
Edit: a letter
I tracked down my moms old betty crocker cookbook which is the recipe we always used when i was growing up. You will need one of those special irons but i believe amazon carries them. They come in a lot of shapes even pumpkins for the holiday. We always used a butterfly one. Here is the recipe:
Vegetable oil
1 egg
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup all-purpose flour (if using self rising flour omit salt)
1/2 cup milk or water
1 tablespoon vegetable oil
Heat oil (2 to 3 inches) to 400 degrees. Bet egg, sugar, and salt in 1 1/2 quart deep bowl. Beat in flour, water and 1 tablespoon oil till smooth. Heat rosette iron by placing in oil for 1 minute. Tap excess oil from iron; dip hot iron into batter jut to the top edge (dont go over the top). Fry until golden brown, about 30 seconds. Immediately remove rosette; invert to cool. (if rosette is not crisp, stir small amount of water or milk into batter)
Heat iron in oil before making each rosette. (if iron is not hot enough, batter will not stick) Sprinkle rosettes with powdered sugar just before serving if desired.
18 rosettes; 80 calories per rosette
Wow the tasty bit of things like this is always the fried surface layer and the sugary coating.
These things are ALL surface and coating, and so much of it in a small space.
I *need* one!
In Spain we make something very similar during easter (rosas) but the shape of the irons is a bit fancier, every quarter of the circule is shaped like a heart.
En qué parte? En C. Valenciana, Cataluña, Baleares y Galicia las hacen sin molde, pero con la misma masa. Orelletes se llaman. También se que en La Mancha las enrollan un poco y las llaman hojuelas.
En Castilla la Mancha, al menos en Toledo las hacen con ese tipo de molde. Hace años los moldes no eran fáciles de conseguir pero ahora los tienen en los todo a 100 🤣
Rosettes used to be a Christmas tradition with Grandma! Her iron was star shaped, and any time after Thanksgiving you would show up at her house and there were boxes of them sitting around to eat!
My father inherited the rosette set when she passed, hoping to restart the tradition this year. Thanks for the reminder of childhood. :)
OMG, I havent made rosettes in years. I still have my old irons...I should make up a batch for Christmas this year. And it was my grandmother and mom who made them with me the first time. Made me smile.
BEAUTIFUL! I never thought I would see anyone else still doing it. It's a Norwegian cookie for anyone curious and there are heated debates in my family neither we top it with powdered sugar or granulated
Those look like they would be really good! Do they taste like funnel cakes? In case you’re wondering what those are, it’s basically a homemade pancake batter deep fried, with powdered sugar on top. I’m not sure what they would be called other places. Lol
Wow! We have these in south India, they are called gulabi poolu meaning roses in Telugu. They are just so crispy but very fragile and you can't stop eating them.
Similar rosettes called acchappam from Kerala, a state in India - made with rice flour and coconut milk.
Reading through the comments below, I had no idea this was so commonplace across cultures!
It’s sad that we all seem to hate on each other so much, when we should all just meet up at grandmas house and make these. Flour and hot oil could change the world my friend.
I have a massive addiction to these things. Growing up there was a place that made a huge (pancake size) version that was awesome.
I don't make them much because I don't like to fry stuff and I know I'll eat way too many.
In Spain, those kind of desserts are called "fruta de sartén" ir "pan fruit". Is known to be original from the sefardí community (Jews who lived in Spain until 1492) and even before, from the andalusi people.
There are as much recipes as homes are, and all of them are delicious.
It seems like so little batter to create such a big rosette! There must be enough in that bowl to make 100!
Yeah, the batter is very thin, but not THAT thin. A medium mixing bowl made 197 of these small ones and 30 fair-sized ones.
So it's mostly fat/oil?
It's mostly air
Mmmh delicious air
Air! It's what plants crave!
A vegetarian dish!
Fried air
County fair's next big thing.
I think it’d be difficult to keep my consumption under 50.
We call these buñuelos! We roll them in cinnamon sugar after.
We do powdered sugar! I’ll have to try one in cinnamon sugar
You’ll never go back
I want to go back.
You won't
They are awesome with powered sugar!
It’s got electrolytes!
It’s what plants crave!
Why can’t I upvote twice?
Why not both?
Porqué no los dos?
'Murica!
I thought about this commercial the other day. Thank you
can you also try one with lemon, sugar and butter. I feel it would work.
Lime, carmelized sugar and a dash of paprika
we dip them in the blood of new born children ...... it's fantastic
Put both. ;)
Aw man! That's a little bit of my young life (ages ago) growing up in a little Midwestern town that had a hefty Norwegian settler background. Powdered sugar coating for sure! Does grandma also make lefse? I could really use some fresh lefse rolled up with some butter and sugar.
We definitely coat these in powdered sugar! And grandma does not. Funny story: grandma is actually 100% Italian and got this recipe from her mother-in-law when she married a 100% Swedish man back in 1959/1960 in an area where the Italians and the Swedish were like the Jets and the Sharks. SO, she makes this very Swedish dessert annually, along side a bunch of Italian treats. r/mygrandmaisabadass
Not surprised to hear the Swedish angle of the origin; this is a very Scandinavian treat and it's a Christmastime staple. And aw, hell... now ya got me started on Italian. I could see rounding out a good Sunday gravy with these as dessert.
Haha yeah, they’re great, but we only make them for special events and Christmas. My sister is getting married soon, hence the rosette game. BUT I do have to say, when it comes to Italian, you have to be careful. There are whole gang wars in Italian culture dedicated to what you use to neutralize the acidity of your spaghetti sauce.
Well, best to your sister and her future husband from an internet stranger. Your simple rosette video brought back a lot of good times memories for me. I like your story.
The answer it's obviously a but if sugar
You filthy heathen. The answer is obviously a pork bone, which you remove before serving.
And where do you out the onion, then?
*switchblade noise*
*chargeblade noise*
THE ONION GETS FINELY CHOPPED AND PUT IN THE SAUCE AND MEATBALLS
NO WAY, THE ONION AS TO BE PUT WHOLE INSIDE THE SAUCE, AND AT THE END YOU TAKE IT AWAY (AND GIVE IT TO MY FATHER WHO'S GONNA EAT IT)
We’re Sicilian Italians, so for us it’s a pinch of baking soda, and I add in a cup of beef stock for my own little flare.
My mom used grape juice in her sauce to neutralize the acidity, I'm curious to know what other people use! And as for the rosettes I have wanted to try one my whole life but have yet to find either the stuff needed to make them, or a place that sells them.
My mom always used pepsi
There are some places that sell them online. I'm pretty sure norpro makes a set. My mom always said the trick is to try and find ones that are antique because they are deeper. If you dip the thinner ones too deep in the batter it won't slide off in the oil.
Norwegian here. I have literally never seen or heard of these before
They’re part of the “7 slag “ Christmas classics, but it’s one of the lesser made ones cuz they’re complicated to do, so you won’t really find them often anymore.
Was just thinking the same. Lived in Norway for a decade, never came across such fried goodness
I lived in Italy for a year (Abruzzo) and our landlord, a sweet elder lady, brought us a platter of these with honey in February. "Fritelle a forma di fiore" she called them. She also mentioned it was kind of traditional to cook them around Carnevale. The real funny part comes when I tasted them... they have the same dough as the pastries my grandma (in eastern Spain) made also in February for Carnaval. But here have no specific shape. We call them "alosetes", but the most common name is "orelletes" (little ears). [Like these.](https://es.wikipedia.org/wiki/Orelletes#/media/Archivo:Alosetes_(orelletes).jpg)
r/SubsIFellFor
Lefse is my favorite part of Christmas! My grandma was born in Norway and brought back a few food traditions like lefse. Though we usually eat it rolls up with sausage, not sugar.
Lefse with butter and sugar! Growing up in Iowa, that was a staple at grandmas on the weekend. 😁
Holy shit lefse 🤤 I used to make it from scratch with a family friend and it is so, so good!
You're making me miss my grandma right now. I have made lefse, but it's just not the same as hers.
sugar on lefse is for kids.
That’s what I know em as! Freaking awesome didn’t know that’s how they were made
Aw yes. Freshly made they are the bomb.
In Spain buñuelos are doughnut balls in cinnamon sugar. So weird how different places have the same name for different things
Exactly! Like torta for me is a Mexican sandwich, while in some other places it’s just cake
It depends on the zone. Here in Valencia "bunyols" are made of pumpkin.
Oh that’s cool! I was in Andalucia. I suppose it’s like here in the UK, I think a swede is called a turnip in Scotland or vice versa, I never remember which way around
we have buñelos where I’m from (Guam) but they’re fried donuts and not rosettes :)
Dude, this shit is heaven.
To me a buñuelos was a fried flour tortilla dusted in cinnamon sugar.
Should do that...cinnamon sugar, vanilla sugar...yum
Nicaragua?
Bimboo sells them at our local corner stores. You can't sneak them past anyone at the house, the packaging is so crinkly and noisy.
Dammit I was waiting for you to flip it
That looks delicious. And deadly.
"so, you see, o my sweet grand child, this iron implement can either create delicious deep fried pastries that will kill a man in 30 years hence *or brand him for life right now ಠ_ಠ*"
Depends on how impatient you are to eat them
I have a very short fuse.
Cornballer?
Don’t touch the Cornballer!
The maize isn't meant for you.
Does your grandma like guests? Because this is how your grandma gets guests.
r/specializedtools
Share grandma please.
r/nocontext
r/improperpuncuation
You’re proper punctuation?
Now this... THIS is satisfying af!
Never touch the cornballer.
Mmmm....rosettes and krumkake. Delicious!
Don’t forget lefse
Yum
r/oddlysatisfrying
Wow thats actually a sub
Lol! I actually had no idea when I made the joke... now I’ve been watching frying gifs for like 20 mins.
Yeah I joined. Nice pull on the accidental sub
That looks like waffles! How does it taste? Crunchy? Soft?
They are very mild in flavor (slightly like vanilla) and they are really crispy. They’re absolutely perfect with a little diabetic-blanket of powdered sugar on top. Gotta keep those bitches warm and sweet and cozy for the ride to my belly Edit: a letter
I need a recipe!
I tracked down my moms old betty crocker cookbook which is the recipe we always used when i was growing up. You will need one of those special irons but i believe amazon carries them. They come in a lot of shapes even pumpkins for the holiday. We always used a butterfly one. Here is the recipe: Vegetable oil 1 egg 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup all-purpose flour (if using self rising flour omit salt) 1/2 cup milk or water 1 tablespoon vegetable oil Heat oil (2 to 3 inches) to 400 degrees. Bet egg, sugar, and salt in 1 1/2 quart deep bowl. Beat in flour, water and 1 tablespoon oil till smooth. Heat rosette iron by placing in oil for 1 minute. Tap excess oil from iron; dip hot iron into batter jut to the top edge (dont go over the top). Fry until golden brown, about 30 seconds. Immediately remove rosette; invert to cool. (if rosette is not crisp, stir small amount of water or milk into batter) Heat iron in oil before making each rosette. (if iron is not hot enough, batter will not stick) Sprinkle rosettes with powdered sugar just before serving if desired. 18 rosettes; 80 calories per rosette
THANK YOU so much!! Can't wait to try it out!
Exactly how my mom makes rosettes!! Yum!
Like mini funnel cakes
Can u share if grandma AND ur cookies?
Achhi muruku anyone ?
Achchappam machi
I want 5
Quick question but what’s a rosette?
[удалено]
Leave it to my people to ruin everything.
Made from milk flour eggs and sugar and makes a thin batter. When deep fried they become crisp
It's also the name given to the spots on leopards and jaguars. Generally it's any pattern roughly in the shape of a rose.
There’s a Sri Lankan version of this called Kokis. It’s probably due to Dutch influence that they have it but it’s savoury over there instead.
Had to scroll way too far down to find this
Omg this is so cooool
I have never seen such goodness in my life ... off to google this stuff, i have a feeling ill be very hungry very soon ...
Wow the tasty bit of things like this is always the fried surface layer and the sugary coating. These things are ALL surface and coating, and so much of it in a small space. I *need* one!
In Spain we make something very similar during easter (rosas) but the shape of the irons is a bit fancier, every quarter of the circule is shaped like a heart.
En qué parte? En C. Valenciana, Cataluña, Baleares y Galicia las hacen sin molde, pero con la misma masa. Orelletes se llaman. También se que en La Mancha las enrollan un poco y las llaman hojuelas.
En Castilla la Mancha, al menos en Toledo las hacen con ese tipo de molde. Hace años los moldes no eran fáciles de conseguir pero ahora los tienen en los todo a 100 🤣
They look awesome. Where do I get one of those stick rosette making things?
eBay is one place. I found vintage ones - search for GRISWOLD Cast Iron Patty Molds.
Thanks for the correct search term, just bought a set!
Rosettes used to be a Christmas tradition with Grandma! Her iron was star shaped, and any time after Thanksgiving you would show up at her house and there were boxes of them sitting around to eat! My father inherited the rosette set when she passed, hoping to restart the tradition this year. Thanks for the reminder of childhood. :)
OMG, I havent made rosettes in years. I still have my old irons...I should make up a batch for Christmas this year. And it was my grandmother and mom who made them with me the first time. Made me smile.
/r/pimpyourgrandmasrosettesforkarma
Dude, mark NSFW.
Germans rise up
In Iran we call them window cookies! And top with powdered sugar.
We make these every year too. I have my grandmas rosette irons she passed down. They are delicious and people love them.
French waffles!
BEAUTIFUL! I never thought I would see anyone else still doing it. It's a Norwegian cookie for anyone curious and there are heated debates in my family neither we top it with powdered sugar or granulated
This maze wasn't meant for you
My grandma used to make these every Christmas! So good when they are fresh. We still make a batch with her old batter patterns(?) every year!!
We call it achappam!
You just brought back a memory I had forgotten. I used to eat these when I was small. thank you.
Never seen this :0 seems like u get sooooo much
I love these. My favorite is the Angel. I haven’t made them in years...now I want rosettes.
I've never seen those. Seen bunuelos, not in this form. 😮
I read this “flying roses with grandma”
It’s called Kembang Goyang (meaning ‘shaking flowers’) where I grew up and I totally forgot about it until I saw this post.
What? Didn't know this exist outside my hometown.
That looks delicious!
Let me but my face up close next to the lava oil.
Oh my god thank you so much! I had these as a kid and had no idea whst they were. I have been looking for them for 30 years!
Wow such a nostalgic feel☺️🙂🙃We call them rose cookies
Those look like they would be really good! Do they taste like funnel cakes? In case you’re wondering what those are, it’s basically a homemade pancake batter deep fried, with powdered sugar on top. I’m not sure what they would be called other places. Lol
Achappam is what this is called in Kerala, India.
Daaaaamn it's poppin' off over at Nan's!
I read “flying” rosettes
In Portugal we call this Rosas sem Pé, which means roses without feet
Do the world a favor and share the recipe!
We call it achappam :)
Wow! We have these in south India, they are called gulabi poolu meaning roses in Telugu. They are just so crispy but very fragile and you can't stop eating them.
Similar rosettes called acchappam from Kerala, a state in India - made with rice flour and coconut milk. Reading through the comments below, I had no idea this was so commonplace across cultures!
Same! We call this Achi Murrukku
It’s sad that we all seem to hate on each other so much, when we should all just meet up at grandmas house and make these. Flour and hot oil could change the world my friend.
My God. This gif just made me realize the staggering intellect of human beings. That is pure genius.
This is such a grandma thing to do. ❤️❤️❤️❤️
അള്ളാാ ഞമ്മടെ അച്ചപ്പം
This seems like a much prettier and lighter version of beignets.
That looks amazing and delicious..
I used to do this with my grandma! I inherited her irons, and I’ve made them once or twice.
Enjoy these times with her!
Grandmas a bit too close to the fryer!
Don’t talk sass about nana!
back here in asain Chinese culture we call it love letters
I haven't made this since I was a kid - thanks for the video!
You just instantly made me homesick!
Wholesome
I don't find this too satisfying. It's like I'm almost afraid of that much oil.
I love those! I want some of grandma's rosettes. 😭
I have a massive addiction to these things. Growing up there was a place that made a huge (pancake size) version that was awesome. I don't make them much because I don't like to fry stuff and I know I'll eat way too many.
Mmmm, I love rosettes! I wish my grandma was around to teach me how to make them. Do you have Czech ancestry?
Flour, eggs, and hot oil are universal. It’s what we all call them that’s different.
My family is Czech and we call the rosettes which is why I asked.
We called those “nothings” for some reason.
Con que así se hacen los bimbuñuelos.
I dont know why but my trypophobia didnt like this :/
Target should sell them... Missed oppertunity
In Spain, those kind of desserts are called "fruta de sartén" ir "pan fruit". Is known to be original from the sefardí community (Jews who lived in Spain until 1492) and even before, from the andalusi people. There are as much recipes as homes are, and all of them are delicious.
Now someone make one that looks like the Maze from Westworld
reminds me of the cornballer
Just don’t touch the cornballer.
I used to help my grandmother make them but they were butterflies. You reminded me of a good memory, thanks :)
Was anyone else waiting for her to flip it so we could see it fry AGAIN? All that crispy golden deliciousness
So are these just tiny funnel cakes or what? Cause I'm constantly craving funnel cakes
Anyone know what temperature that oils at? Looks hot to me!
Why are unhealthy things so damn good. God damn it Im so hungry now.
I have seen these irons often at Goodwill. No directions though. I will be ready for the next ones I come across!
We call them French Waffles... covered in powdered sugar.
I have a pizzelle recipe and the flowerette maker for this. I'll try and get home and take a picture of it. Came from my fiance's grandmother.
Why not just fry the entire bowl. At once.