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Beat eggs slightly with sugar and salt. Add milk and flour and beat until smooth. Heat rosette iron with paper towels and dip into batter, but do not allow batter to come over the top of iron. Return iron to hot oil and immerse. Fry for about 20 seconds; shake the iron so that the rosette drops off and cook rosette until golden brown.
Remove from oil with tongs to paper towels on a cookie sheet. Repeat with remaining batter. Place a layer of paper towels between layers of rosettes. When all rosettes are made, place the cookie sheet in a 300 oven and turn the oven off. Allow to cool. Dust with powdered sugar before serving. Note: The batter will tend to stick to a new rosette iron. After about 10 or so the process will become easier.
By Robin from Washington, IA