|Flour||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, melted|
|Vanilla extract||1 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
1. In a medium bowl, combine flour, cornstarch, granulated sugar, cinnamon, and salt. Stir to mix well. Blend in egg, milk, melted butter, and vanilla until a smooth batter forms.
2. In a large heavy saucepan or deep-fat fryer, heat 4 inches oil to 375°F. on a deep-frying thermometer. Preheat rosette iron in oil according to manufacturer's directions.
3. Dip hot rosette iron into batter, being careful not to go over top of iron. Then dip it into hot oil until rosette is golden, about 30 to 45 seconds. Gently remove rosette from iron with a fork and place on paper towels to drain. Repeat until all batter has been used. When rosettes are cool, sprinkle with powdered sugar.