|All purpose flour||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Milk||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Combine the flour, sugar, and salt in a bowl; mix well and add a mixture of eggs and milk.
Beat with a wire whisk or wooden spoon until very smooth.
If necessary, strain batter through a fine sieve to remove any lumps and allow batter to stand until it is free from air bubbles.
Heat rosette iron in hot fat about 1 minute and drain well.
Dip hot iron into batter so that batter comes about two thirds to three fourths up side of mold.
Quickly immerse in hot fat and fry until batter clinging to iron mold has set but has not browned.
Immediately remove rosette from mold with a fork.
Repeat process until there is one uri crowded layer of rosettes in the fat.
Fry 1 to 2 minutes, or until rosettes are golden brown, turning with a fork to brown evenly.
Remove from fat with slotted spoon.
Drain over fat before transferring to absorbent paper.
Repeat steps 2 and 3 until all batter is used.
Make sure that rosette iron is hot before dipping into batter.
Batter will not cling to a cool iron.