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

Combine eggs, sugar and salt; beat well. Add remaining ingredients; beat until smooth.

Heat rosette iron in deep, hot oil (375 degrees) 2 minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil (375 degrees). Fry rosette until golden, about 1/2 minute. Lift out; tip upside down to drain.

With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. Sprinkle rosettes with confectioners' sugar. Makes 5 1/2 dozen.