Note- You can purchase Rosette and Timbale Irons at many stores on the Internet, such as Cooking.com
Instructions
Add sugar to slightly beaten eggs, then add milk. Add flour and salt. Stir into first mixture until batter is smooth and about the consistency of heavy cream. Add vanilla.
Heat vegetable oil to 375 degrees F in a deep pot (I use my deep fryer so I have a consistent temp). Dip your rosette iron into hot oil to heat it (I keep it in hot oil for several minutes until it reaches the temperature of oil) and drain excess oil on absorbent paper. Dip heated iron into batter to about 3/4 of its height. If iron is properly heated and drained the batter will coat the iron. If batter does not adhere, the iron is too cool or greasy.
Plunge batter-coated iron quickly into the hot oil and cook from 2-3 mins or until active bubbling ceases. Invert iron over oil to drain oil off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely. Your rosette should be crisp as soon as it is slightly cool. If it is not, your oil may be too cool.
If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose. While still warm, dip rosette in powdered sugar.
Originally Submitted
2/15/2010
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