Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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 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.