Rosettes

Vegetable oil

2 eggs, slightly beaten

2 tablespoons granulated sugar

1 teaspoon salt

2 tablespoons vegetable oil

1 cup water or milk

1 cup all-purpose flour

Heat oil (2 to 3 inches) in small deep saucepan to 400°. Mix eggs, sugar and salt in small deep bowl. Beat in remaining ingredients just until smooth. Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels; dip hot iron into batter just to top edge (don’t go over top). Fry until golden brown, about 30 seconds. Immediately remove rosette; invert on paper towels to cool. (If rosette is not crisp, batter is too thick. Stir in a small amount of water or milk.)

Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Just before serving, sprinkle with powdered sugar. About 3 dozen rosettes.

 

It is a quote. Betty Crocker’s Christmas Cookbook 1982