|Salad oil||1 Tablespoon|
|Water/Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sweetened whipped cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Raspberries||2 Tablespoon (Fresh / Thawed Frozen, Adjust Quantity As Needed)|
Heat oil or fat (3 to 4 inches) in small deep saucepan to 400°.
Beat egg, sugar and salt in small deep bowl.
Beat in oil, water and flour until smooth.
Heat rosette iron by placing in hot oil 1 minute.
Tap excess oil from iron; dip hot iron in batter just to top edge (be careful not to go over the top).
Fry until golden brown, about 1/2 minute.
Immediately remove rosette (use a fork if necessary); invert on paper towel to cool.
Heat iron in hot oil before making each rosette.
Just before serving, top rosettes with whipped cream and raspberries.