Grandma Elliott’s Rosettes

Beat the eggs with 1 tablespoon sugar and 1/4 teaspoon salt.

Whisk half the flour into the egg mixture, then half the milk, blending until smooth. Repeat with the remaining flour and milk; stir in the vanilla.

The batter should be very smooth and the consistency of a thin pancake batter, the batter should coat the back of a spoon well, but drip off. If it is too thick, add a teaspoon of milk at a time. The consistency of the batter is critical. If you have any lumps, strain them out of the batter.

Heat 3 inches of oil in a deep, heavy-bottomed pot or in a deep fryer to 365 degrees F. Place the clean and dry rosette iron in the hot oil for 60 seconds. The iron must be hot.

Use a clean dry cloth to stamp the iron on lightly to remove excess oil, then 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 hot oil; fry for 25-30 seconds til light brown. Use a metal spatula or butter knife to loosen the cookie from the iron, and remove to a towel lined rack to drain and cool.

Dust with confectioners sugar or cinnamon sugar mixture while still warm.