1 egg
1 tbsp. sugar
1/2 c. all-purpose flour
1/2 c. milk
1 tsp. vanilla
Cooking oil for deep fat frying
Powdered sugar

For batter, in a medium mixing bowl, stir together egg and sugar. Add flour, milk and vanilla and beat with a rotary beater until smooth. Heat a rosette iron in deep hot oil (375 degrees) for 30 seconds. Remove iron from oil and drain on paper towels. Dip the hot iron into batter (batter should extend 3/4 of the way up side of iron). Immediately dip the iron into hot oil. Fry for 15 to 20 seconds or until rosette is golden. Lift iron out of oil, tipping slightly to drain. Using a fork, push the rosette off the iron onto paper towels on a wire rack. Repeat with remaining batter, reheating the iron for about 10 seconds each time. Sift powdered sugar over cooled rosettes. Makes 20 to 25.