Rosettes

• 1 cup flour
• 1 cup whole milk
• 1 Tbsp sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 2 eggs
• Crisco oil (for frying)
• granulated sugar (for coating)

Instructions

1. Combine flour and milk in a bowl and blend well. Add sugar, salt and vanilla. Lastly add the eggs and beat only until blended.
2. Heat Crisco oil in deep fat fryer to 375°F and lower clean rosette iron into hot oil roughly 1 minute.
3. Blot excess oil from iron onto paper towel and dip iron into batter being careful not to let batter flow over top of iron.
4. Lower the iron with batter into the hot oil and cook until rosette is golden brown.
5. Take out of oil, use fork to assist rosette off iron and drain well on paper towels.
6. Dip cooled rosette into granulated sugar. Store in airtight container. May be frozen.
7. Optional: Place finished rosettes on a cookie sheet with paper towels and place in a 225°F oven for 25 minutes. This draws out some of the oil resulting in a crisper rosette.