Rozetki are deep-fried Polish cookies made using rosette irons. Light and fluffy, these cookies are popularly eaten on Tłusty Czwartek!
All About Polish Rosette Cookies
Growing up, as Tłusty Czwartek [Polish Fat Tuesday] approached, we knew it was time for babcia to make rozetki. These light and fluffy Polish pastries called rosettes are so much a part of our culture, just like the naleśniki.
In fact, the batter is almost the same as what we use to make naleśniki. It’s just thicker because you only add milk, and don’t add water.
But rosette cookies are not popular only in Poland. These cookies are thought to be of Scandinavian or Norwegian origin. But the thin lacy pastries have traveled the world so much that almost every culture has its own version of the Polish rozetki cookies.
Which Other Countries Make The Rozetki Cookies?
Rozetki cookies have been made in many countries for a few centuries. Here is a list of countries and the names for these cookies.
- Rosettbakkelse in Norway
- Struva in Sweden
- Rozetki in Poland, Russia, and Ukraine
- Kulcha-e-panjerei in Afghanistan
- Rozetták in Hungary
- Rozety in the Czech Republic and Slovakia
- Fulkuchi pitha in Bangladesh
- Achappam in Kerala, India
- Achumurukku in Tamil Nadu, India
- Kokis in Sri Lanka
- Rose cookies in Mumbai, India
- Rosetbakkelse in Denmark
- Rozete in Croatia, Romania, Serbia, and Slovenia
- Rozetės in Lithuania
- Gulabi (గులాబీ పువ్వులు) in South India
- Rosetti in Finland
- Demir tatlisi in Turkish
- Flores manchegas in Spain
- Shirini panjerei شیرینی پنجرهای in Iran
- Chebbak el-janna in Tunisia
Polish Rosette Cookies – How To Make Them Easily!
Step I – Heat The Oil
Mix all the ingredients for the batter.
Heat the oil with the molds inside at maximum heat. Once the oil is hot, reduce the heat to medium-high. Throw a pinch of salt in the oil. If it sizzles, you can start frying the rosettes.
Step II – Fry The Cookies
Dip half the mold into the batter so that the top is untouched. Place the mold into the oil till the batter unsticks from it. Fry the rosettes on both sides before removing them from the oil. You can use different shapes for the cookies – flowers, angels, and more.
Place the rosette cookies to drain on a paper towel and repeat the process till all the batter is over. Sprinkle the rosettes with icing sugar!
Rozetki are crispy and delicious cookies. They taste great both cold and warm, so serve however you choose!
Tips For Making Delicious Rosette Cookies
- Add 1 tbsp of distilled spirit/ vodka/ vinegar to the batter if you want it to absorb less fat.
- Throwing a pinch of salt onto the oil before you start making the cookies is a good way to check whether it’s hot enough.
- You may need to add more oil during frying, as the rosettes will absorb it.
- The molds are VERY HOT. Don’t touch them!
- Don’t dip the entire mold in the dough, otherwise, the cookie won’t be able to unstick from it.
- For more flavor, you may add vanilla extract to the batter.
- If you wish, you can sprinkle with sugar or top with frosting!
FAQs About The Polish Fried Rosette Cookies Recipe
Why Are My Rosettes Getting Soggy?
If the oil is too hot or too cold, the rosettes can get soggy. In this case, check the temperature of the oil and continue.
Or if the batter is too thick, the rosettes can become soggy too. In this case, add more milk to dilute the batter and then continue.
Should I Use Oil Or Lard?
Traditionally, rosette cookies were made with lard, but you can use either oil or lard nowadays.
Can I Make Rosette Cookies Without A Deep Fryer?
If you don’t have a deep fryer, you can make rosette cookies in a deep saucepan.
Can I Freeze Leftover Rosette Cookies?
Yes, rosette cookies freeze well. You can store them in an airtight container in the freezer for months. Warm in the oven or microwave before eating.
How Should I Decorate The Rosette Cookies?
Rozetki are traditionally decorated by sprinkling with powdered sugar. You can also sprinkle with cinnamon sugar, or dip them in chocolate and cover with sprinkles.
Polish Fried Rosette Cookies Recipe
Polish Fried Rosette Cookies Recipe
Light and fluffy, these deep-fried rosette cookies are popularly eaten on Tłusty Czwartek!
Ingredients
- 1 cup of all-purpose flour
- 1 cup of milk
- 2 eggs
- a pinch of salt
- a pinch of sugar
- lard or oil to fry (2-3 cups)
- icing sugar to sprinkle rosettes
Instructions
- Mix flour, milk, eggs, salt, and sugar to get the batter.
- Pour oil onto the pan or wide and low pot.
- Heat the oil with molds inside. First, set maximum heat on your oven. When the oil is hot enough, reduce the heat (for my oven it was level 6 out of 9).
How to check whether the oil is hot enough? Throw a pinch of salt onto the oil. If you hear it sizzling, you may start frying rosettes. - Take off the molds from the oil using the handle (careful! they are really hot!). Screw the handle into the mold of your choice.
- Dip the mold into the batter, making sure the top of it is untouched (if you dip the entire mold in batter, the cookie won't be able to unstick from it).
- Place the mold into the oil. After a few seconds, it should unstick from it. Turn over the rosette and fry for another 10-30 seconds [Watch the video to see exactly how to fry the rosettes].
- Using a fork, take off the rosette from the oil and place it on the plate lined with a paper towel.
- Repeat the process until you use the entire batter. You may change the shape of molds in the meantime. [DON'T TOUCH THEM using your hand, they are really hot].
- The final step is to sprinkle rosettes with icing sugar.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 32mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 2g
These data are indicative and calculated by Nutritionix
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One Response
I remember making these with my mom (great polish cook) so glad I found this recipe I am going make these and remember all the great the wonderful memories of my mom