- 2 eggs
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup flour
beat eggs slightly with sugar and salt. Add milk and flour and beat until smooth. heat rosette iron in hot lard or vegetable shortening to 370 degrees For the first rosette, wipe excess fat from iron with paper towels and dip into batter, but do not allow to come over the top of the iron. return iron to hot fat and immerse. fry for about 20 seconds or color desired.
In removing iron from fat, turn it over to drain. jolt rosette off iron and repeat. If rosette falls off iron in hot fat you don not have enough flour in batter. If rosette is thick you have too much flour and need to thin a bit with milk.
drain on paper towels
place on paper towels on a cookie sheet at oven heated to 300 degrees. turn off heat. allow to cool, this will remove excess fat from rosette and improve them. Dust with powdered sugar.