2 eggs
1 tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
1 c. milk
1 c. flour

Beat eggs slightly with sugar and salt; add milk and flour. Beat only until smooth. For best results fry in a deep kettle about 5 inches around and at least 4 inches deep. Screw handle into one of the irons and place in fat to heat. A white bread crumb turns golden brown quickly when the fat is ready. Remove iron from fat, tap it twice on several thicknesses of flannel to remove excess fat. Dip hot iron quickly into batter. Do not let batter come up over the top of the iron. Return batter covered iron to fat and completely submerge in fat from 20 to 30 seconds.

When Krollette is fried, tip iron upside down for an instant to drain. Push finished Krollette from iron with a piece of clean cheese cloth. Dust with powdered sugar. Krollettes can be kept two or three weeks. Makes 65 Krollettes.