Rosettes Recipe

• 2 Eggs
• 2 tsp Sugar
• ¼ tsp Salt
• 1 cup All-purpose Flour (sifted)
• 1 cup Milk
• 3 tsp Vanilla Extract
• Oil (for deep-fat frying)
  
  For Icing
• 2 cups Confectioners' Sugar
• 1 tsp Vanilla Extract
• 1-3 tbsp Water

• Beat eggs and sugar in a small bowl.
• Stir in milk and vanilla extract and stir well.
• Combine flour and salt together.
• Gradually add flour to the batter and stir until smooth.
• Heat 2 to 2½ inches of oil in a deep-fat fryer or electric skillet.
• Place a rosette iron in the hot oil for 2 minutes and remove. Drain excess oil.
• Dip the iron in the batter just about ¾ up the sides of the iron. The batter should not run over the iron.
• Immediately place the iron in the hot oil. Loosen rosette with a fork and remove the iron.
• Fry the rosette for 1 to 2 minutes until golden brown.
• Remove and place over paper towels.
• Reheat the iron for 30 seconds and dip in the batter.
• Repeat making rosettes with the remaining batter.
• Mix confectioners’ sugar, vanilla and enough water to form a dipping consistency.
• Dip the edges of each rosette into the icing.
• Let them dry on wire racks. Serve