|Flour||1⁄2 Cup (8 tbs)|
|Water/Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Vegetable oil||1 Tablespoon|
|Confectioners sugar||1 Tablespoon (Adjust Quantity As Per Taste)|
Measure flour by dipping method or by sifting.
Blend dry ingredients together.
Mix remaining ingredients; stir in.
Heat rosette iron in hot fat (400°) 3" deep in small saucepan.
Tap off excess fat on absorbent paper.
Dip into batter until 2/3 covered.
Immerse in hot fat.
Fry until delicately browned.
Remove; tip upside-down to drain.
Push off rosette.
Heat iron in fat again; repeat process.
If iron is too cool, batter will slip off into fat; if iron is too hot, batter will stick.
Stir batter each time before dipping in iron.
Sprinkle rosettes with confectioners' sugar.
Store rosettes in single layers in waxed paper-lined boxes.