Rosettes

Rosettes:

2 eggs
1 cup milk
1 cup flour
pinch salt
1 teaspoon vanilla
1 teaspoon sugar
Bottle of vegetable oil (48 ounces)

Using a candy thermometer, heat oil to 375 degrees.  Beat eggs slightly.  (If you beat eggs too much, blisters will appear on the rosettes.)  Add 1/2 cup milk, 1 cup flour, salt, sugar and vanilla.  Blend.  Add remaining 1/2 cup milk.  Blend together.

Dip iron into oil to heat it up.  Dip heated iron into batter, to not more than 3/4 its height.  If you dip it too far, the batter goes over the top of the rosette iron mold and then it does not shake off.

Plunge batter coated iron quickly into the hot oil and cook until active bubbling ceases.

Dust with powdered sugar.   Makes 24 Rosettes.  Store in an airtight container.

Hints:
Use saucepan to fry Rosettes.

Use loaf pan for batter dipping.  It's the perfect shape.

Can substitute out lemon extract for vanilla (original 1950s recipe called for 1 Tablespoon lemon extract, but I've never used this).

Can dust with cinnamon/sugar or dip in chocolate too.

Can sugar Rosettes so they are upside down to see pattern.

Can color the batter (never done that, but sounds fun).

Some people say to sugar Rosettes right before serving or else they will get soggy.

Reheat soggy Rosettes at 300 degrees for about 3-6 minutes.  Even if they still feel soft, they will crisp up after you take them out of oven.  Then just redust with powdered sugar before serving.