Rosettes (Viola Garvey)

Ingredients

• 2 eggs, beat slightly
• 1 tablespoon sugar
• 1 cup milk
• 1 cup flour
• ½ teaspoon vanilla
• A dash of salt
• peanut oil

Preparation 

1. Mix together all above ingredients except peanut oil
2. Refrigerate for two hours  Note: Judy usually lets batter sit in refrigerator overnight. She says that works best for her.
3. Pour oil 3 inches deep into kettle. Heat to 365 degrees F.
4. Heat Rosette Iron in in oil.
5. Dip oil in batter.
6. Let fry until oil stops bubbling.
7. Drain on paper towel.
8. Dip in powdered sugar.

Notes and Memories:

• If Judy put her 6 inch "burner with a brain" at 450 degrees the heat was about right.
• Favorite of Mark