Rosettes are shaped with a special long-handled mold. They are fried in deep fat to ensure that the mold doesn’t touch the bottom of the pot when submerged in the oil. As a rule of thumb, the depth of the fat should be about 3 times the height of the mold. Since only one rosette is fried at a time, a narrow pot and a relatively small amount of fat may be used. Please read about Deep-Frying.

Whisk in a medium bowl until blended:

Whisk gradually into the egg mixture, alternating between the flour and milk:

Pour the batter into a deep bowl just wide enough to dip the iron into.

Heat to 365°F in a small, deep heavy pot:

Dip the iron into the hot fat for 15 seconds, then dip it into the batter only deep enough to come halfway up the sides of the iron, then immediately return the iron to the fat, immersing it but being sure not to touch the bottom of the pot. Cook until the rosette is golden brown and crisp, 30 to 45 seconds. Remove the rosette from the iron with a fork or skewer and place it hollow side down on paper towels to drain. Dip the iron in the fat again and repeat the process. Dust the rosettes with: