2 large eggs
1 tbsp. granulated sugar
1 cup whole milk
1 cup all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract (optional for flavor)
Oil for frying (like vegetable oil or canola oil)
Powdered sugar, for dusting

Mix Batter:

In a medium mixing bowl, whisk together the eggs and granulated sugar until smooth. Add the milk and vanilla extract (if using) and mix well.

In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the wet ingredients, whisking until the batter is smooth and free of lumps.

Rest the Batter:

Let the batter rest for about 30 minutes. This allows the flour to fully hydrate and can result in a more delicate, crisp rosette.

Heat the Oil:

Pour enough oil into your frying pan or pot to be at least 2 inches deep. Heat the oil to 365°F to 375°F (185°C to 190°C). Use a candy thermometer to monitor the temperature.

Prepare Rosette Iron:

While the oil is heating, prepare your rosette iron by immersing it in the hot oil for a minute. This step is important because the batter will stick better to a hot iron.

Dip the Iron into the Batter:

Remove the hot iron from the oil and let excess oil drip off. Then, dip it into the batter. Be careful to dip it only 3/4 of the way up the iron, ensuring the top edge of the iron is batter-free. This will make it easier to release the rosette after frying.

Fry the Rosette:

Immediately after dipping, submerge the iron back into the hot oil. The batter should sizzle upon contact. Fry the rosette until it's golden brown, about 30 seconds to 1 minute.

Remove and Drain:

Carefully remove the iron from the oil. Use a fork to gently release the rosette onto a paper towel-lined plate. If the rosette is stuck, gently tap the iron against the side of the pot or use a butter knife to nudge it off.

Reheat the iron in the oil for a few seconds before making the next rosette. Continue the process until all the batter is used.

Once the rosettes have cooled, dust them with powdered sugar. Serve them the same day for the best texture.

Tips:

• Temperature Control: Keeping the oil at the right temperature is crucial. If it's too hot, the rosettes will brown too quickly. If it's too cool, they'll absorb too much oil and be greasy.

• Batter Consistency: The batter should be thin, similar to a heavy cream. If it's too thick, add a bit more milk.