Yield: 36 Servings
Beat eggs. Add sugar. Add milk and flour alternately. Heat iron in oil preheated to about 350F. Dip heated iron up to ¾ depth of iron in batter. Quickly immerse in oil. Rosette will release from iron.
Turn over. Remove when delicately browned. Drain on paper towel. Dip in granulated sugar.
Hints: May need to add more flour if batter slips off iron. Make sure iron is sufficiently hot.