Rosette Cookie Batter
- 2 eggs
- 1 TBSP sugar
- small pinch of salt
- 1 cup flour
- 1 cup milk
- 1 tsp vanilla
Pour oil into pan or fryer, making sure to fill no more than half way to allow for expansion of hot oil when food is placed into it. Make sure you have the lid for the pan or fryer close by. There is always a risk of oil catching on fire (although it is minimal if you keep it below 375 degrees) and the best way to douse an oil fire is by placing a lid on it. Safety first!
Make sure rosette iron is clean and dry. After oil comes to temperature. put iron in oil for a minute or two so that it heats up.
Shake off excess oil, and dip iron into batter, but not all the way to the top. Leave a quarter inch or so from the top of the iron, otherwise the batter will cook over the iron and the cookie will be difficult to remove.
Place batter-coated iron into hot oil and cook for about 30 seconds or until brown.
The cookie may slip off the iron when still in the oil. Just remove it with a metal turner. If the cookie doesn't come off the iron in the hot oil, give it a gentle shake and it usually will fall off, or gently remove it by putting a metal turner edge alongside one of the edges of the cookie. Place it on a wire rack with paper towels underneath to drain.
Continue this procedure until all the batter is used up. It may take a few tries to get a perfect cookie, but with practice you'll be cranking them out in good order. Just remember to keep that temperature between 365-375 degrees and you'll be rewarded with some of the lightest, crispiest cookies you've ever eaten! Once the cookies are done, dust them with powdered sugar and enjoy.