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- 1 egg
- 1 c milk
- 2 T sugar
- 1/8 tsp salt
- 1 tsp vanilla
- 1 c flour
- Vegetable oil
- Powdered Sugar for dusting
Whisk together all ingredients until smooth. For the cripest rosettes, refrigerate batter for 2 hours before using.
Heat 1 1/2 to 2 inches of oil in a wide saucepan, kettle, or electric frying pan. Heat 365-375 degrees.
Immerse the rosette iron in the hot oil briefly (about 5 seconds) to heat it. Shake off any excess and dip it into the batter, allowing the batter to come close to but not over the top edge of the iron. (If it goes over the top youll have a hard time getting the rosette off) Hold the iron in the batter four about 5 seconds and lift out to shake off excess. The batter on the iron will seem very thin which is okay.
Plunge the iron into the hot oil far enough to cover it. When the Rosette is golden brown and the oil starts to bubble more gently, use a knife to coax the Rosette off the iron and into the oil. Turn it over, and lift out with a pair of tongs. Drain on paper towels, and dust with Powdered sugar just before serving.
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