Rosette Cookies

Rosette Cookies

2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup flour
1 cup milk
1 teaspoon vanilla
Canola oil for deep frying

Preparation:
Beat eggs slightly, adding sugar and salt. Add flour and milk alternately, blending until smooth. Stir in vanilla. The batter should be about as thick as pancake batter. If it isn't, add more flour, a tablespoon at a time ( I seem to add between 1-2 tablespoons each time I make the batter). If it is too thick, add a teaspoon of milk at a time.

Heat 3" of oil in a deep fryer to 365 degrees. (A deep frying thermometer is very helpful, and I highly recommend it.) Place a rosette iron in the hot oil for 60 seconds. There's no way to take the temperature of the iron; it just has to be hot.

Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. Immerse the coated iron in the canola oil and fry 25-30 seconds until light brown. Slip off onto a paper towel. Sprinkle with cinnamon sugar or powdered sugar when cool. Makes about 36 rosettes.

Here is the end result. These cookies are so very delicious!!!

Not sure what Rosette Irons are, well look here: