Crunchy on the outside, light on the inside – these waffle rosettes are second to none when it comes to the ultimate deep-fried confection
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 18 rosettes |
| Cuisine | European |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 187 |
| Fat | 9.2g |
| Saturates | 5.7g |
| Protein | 2.2g |
| Carbs | 25.1g |
| Sugars | 17.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the waffle batter, combine the flour, salt and sugar in a medium-sized bowl. Whisk the eggs, 250ml coconut milk or regular milk and vanilla together separately then slowly whisk into the dry ingredients. Heat the oil in a deep-fryer or pot until 180°C.
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 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 towels.
Repeat with the remaining batter.
To make the frosting, sift the icing sugar into a bowl. Add the remaining (4 tbsp) coconut milk to form a runny mixture.
Dip the tops of the waffle rosettes into the icing and then into the desiccated coconut.
Serve immediately.
