2 eggs, beaten slightly
2 tsp. sugar
1 c. milk
1/2 tsp. salt
1 Tbsp. lemon extract
vegetable oil
1 c. all-purpose flour

Place beaten eggs in a bowl, add sugar; then milk, blending well. Sift flour and salt together; stir into egg mixture and beat until smooth (consistency of heavy cream). Add lemon flavoring.

Place enough oil into a deep fryer to fill 2/3 full and heat to 400°F.

Dip rosette into oil to heat, allowing excess to drain off. Dip iron into batter, coating to 3/4 of its depth. Plunge into hot oil and cook until the bubbling stops. Ease rosette off with fork onto paper towel to drain. While warm, dip in confectioners sugar, or sift sugar over them.

Makes about 6 dozen.