An oriental combination of real flour, milk, and eggs is made with sugar, cornstarch and salt and is great for other desserts, as it adds some sizzling zest to the Chinese-style pretzels.
- 1 ¾ cups oil, for frying, olive, vegetable, or corn only
- 1 ¾ cup cornstarch
- 1 cup flour
- 1 ½ cup sugar, reserving 1 cup for sprinkling if desired, white only
- 1 teaspoon salt
- ¼ cup evaporated milk
- 1 ¼ cups water
- 1 egg, beaten
- 3 tablespoons cinnamon, optional
- Heat oil to 385° F. In a large bowl, sift cornstarch with flour, sugar, and salt.
- In a large measuring cup, combine milk, water, and egg.
- Add milk mixture to the dry ingredients; blend until smooth.
- Heat the rosette iron in oil until hot.
- Dip hot iron into batter and return to the fryer. Cook until pretzels are delicately browned, turning once.
- Drain on paper towels. Serve hot and plain or with other desserts but sprinkle with the remaining sugar and cinnamon, if necessary.