|Granulated sugar||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Powdered sugar||2 Tablespoon (adjust quantity as needed)|
In bowl combine the eggs, granulated sugar, and 1/4 teaspoon salt; beat well.
Add flour, milk, and vanilla; beat smooth.
Heat a rosette iron in deep hot fat (375°).
Dip hot rosette iron into batter, being careful batter only comes 3/4 of the way up the side of iron.
Fry rosette in the hot fat till golden, about 1/2 minute.
Lift iron out; tip slightly to drain off excess fat.
With fork, carefully push rosette off iron onto paper toweling placed on a wire rack.
Reheat iron; repeat.
Sift powdered sugar over cooled rosettes.