Rosettes

Chef's notes

**Tips:**

Steps

1. Add sugar and salt to eggs. Beat 2 or 3 times **only**. Add flour and milk together. Beat with an egg beater until just mixed. It will be lumpy. Strain. Deep fry in 350-degree fat.
2. - Do not have grease smoking as they will fry too quickly. - Do wipe the iron with a cloth between cookies; shake excess batter off the iron; put completely under grease.
3. If batter falls off the iron, it means there is grease on it. Wipe completely with a towel, then dip the iron in batter fast so it does not cool off. If it is soft in the center, the grease is too hot. The rosette is browning before it is done.
4. The Solbergs dip the finished rosettes in granulated sugar. Some sprinkle powdered sugar over them. *(Heat the iron in hot oil before using for the first time and wipe the grease off.)*