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1 3/4 teaspoons granulated sugar
1/4 teaspoon salt
3/4 teaspoon vanilla extract
1 to 1 1/4 cups milk
1 cup sifted flour
Beat eggs with sugar and salt. Do not over-beat.
Add flour, milk and vanilla extract alternately and blend until smooth. Beat lightly to break up as many lumps as possible.
Heat deep fat until a bread cube browns in 1 minute (about 370 degrees F).
Heat a rosette iron in the hot oil and dip the iron three-quarters of the way into the batter, being careful that the batter does not get onto the top of the iron.
Return the iron to the hot oil. Fry until rosette is lightly browned and drain on absorbent paper.
When cool, dust rosettes with confectioners sugar or dip them in granulated sugar while warm.
Store in airtight container.