Rosettes

Recipe adapted from Annette Homer and my mom


2 eggs

1 tablespoon sugar

1 cup flour

1 cup milk

2 teaspoons vanilla 

1/4 teaspoon salt

Powdered sugar for dusting

Oil (or lard) for deep frying


Combine egg, sugar and salt and whisk to combine. Add remaining ingredients and beat till smooth.


Heat oil in deep fryer to 375º. Heat rosette iron in oil for 2 minutes. Drain excess oil from iron and dip into batter, 7/8 up the sides of the iron (batter should not run over top of iron), then immediately into hot oil. 


Fry until golden 30 seconds or so.  Remove to paper towel lined rack to cool...gently remove from iron with fork if needed.  Repeat by reheating iron in oil for about a minute, then dipping and frying till all batter is used. Dust with powdered sugar.

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