1 c. flour
2 tbsp. sugar
1 tsp. salt
1 c. water
2 eggs, slightly beaten

Heat oil or fat (3 to 4 inches) to 400 degrees in small saucepan. Add slightly beaten eggs to remaining ingredients. Beat until smooth. Strain batter. Heat rosette iron in hot fat. Tap excess fat from iron. Dip iron into batter. Fry until golden brown. Remove from fat inverting iron to drain fat. Gently push rosette from iron with fork and invert on paper towels. Occasionally stir batter before dipping the heated iron. Cool and sprinkle with powdered sugar.