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In mixing bowl, beat eggs and sugar; stir in milk and vanilla. Combine
flour and salt; add to batter and beat until smooth. Heat 1 1/2 in. of oil to
365 degrees in deep-fat fryer or electric skillet. Place rosette iron in hot
oil, then dip in batter, three-fourths up on sides of iron (do not let batter run
over top of iron). Immediately place into hot oil; loosen rosette with fork and
remove iron. Fry 1-2 minutes per side or until golden. Remove to a wire rack
covered with paper towel. Repeat with remaining batter. For icing, combine
sugar, vanilla and enough water to make a dipping consistency. Dip edges of
rosettes into icing; dry on wire racks. Can dip in powdered sugar also.
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