Swedish Rosettes

Instructions

1. Prepare the batter
   In a medium bowl, whisk together eggs and granulated sugar until well combined. Add flour, milk, vanilla extract, salt, cardamom (if using), and lemon zest. Whisk until the batter is smooth with no lumps. Let the batter rest for 10 minutes at room temperature.
2. Heat the oil
   Pour vegetable oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat over medium heat until the oil reaches 375°F (190°C). Use a candy or deep-fry thermometer to monitor the temperature.
3. Prepare the rosette iron
   Heat the rosette iron in the hot oil for about 2 minutes. Carefully remove it from the oil, tap off excess oil, and quickly dip the iron into the batter, being careful not to let the batter come over the top of the iron (the batter should cover about 2/3 of the iron).
4. Fry the rosettes
   Immediately place the batter-covered iron back into the hot oil. The rosette will loosen from the iron after about 10-15 seconds. If it doesn't release on its own, use a fork to gently help it off. Fry the rosette until golden brown, about 30-45 seconds total.
5. Drain and cool
   Remove the rosette with a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Continue making rosettes, reheating the iron in the oil before dipping it into the batter each time. Adjust the heat as needed to maintain the oil temperature at 375°F.
6. Finish and serve
   Once the rosettes have cooled slightly, dust them generously with powdered sugar. For best results and the crispiest texture, serve the rosettes the same day they are made. They can be stored in an airtight container for 1-2 days, but may lose some crispness.