Rosettes

Directions

1. 1
   Heat oil to 365F Place rosette iron(s) in the oil and let them heat with the oil.
2. 2
   Sift dry ingredients.
3. 3
   Combine beaten eggs and water, then add liquid slowly to flour mixture, mixing well to prevent lumps.
4. 4
   Batter should be smooth and fairly thin.
5. 5
   When oil and irons are at the correct temperature, take iron out of the oil and give it a light shake or two to get the excess oil drip off.
6. 6
   Dip iron into the batter, making sure the batter does not go over the top edge of the iron.
7. 7
   Place iron in the hot oil and hold it suspended in the oil for a few seconds until the batter begins to hold the shape of the iron.
8. 8
   Lift iron out, leaving the rosette shell to finish cooking in the oil (you may need to use a fork or long chopstick to help ease the iron off the batter shell).
9. 9
   Take the shell out when it turns a golden brown and let drain on paper towels.
10. 10
    Let cool and sprinkle with powdered sugar if desired.