An oriental combination of real flour, milk, and eggs is made with sugar, cornstarch and salt and is great for other desserts, as it then adds some sizzling zest to the Chinese-style pretzels.
- 1 ¾ cup 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 cup 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 the 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.