Yield: 18 cookies
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| 1 tablespoon | Vegetable oil |
| ½ cup | Water or Milk |
| ½ cup | Flour *see note |
| \N \N | Oil for deep-frying |
| \N \N | Powdered Sugar for dusting |
Heat oil (2-3") in small, deep saucepan to 400 degrees. In small deep bowl, beat egg, sugar and salt. Beat in 1 Tb. oil, the water or milk (milk makes a richer cookie), and flour until smooth.
Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels; dip hot iron into batter just to top edge (don't go over top). Fry until golden brown, about 30 seconds.
Immediately remove rosette; invert on paper towel to cool. (If rosette is not crisp, stir in small amount of water or milk.) Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Just before serving, sprinkle with powdered sugar, if desired.
* If using self-rising flour, omit salt.
Makes 18 rosettes.
Submitted By SANDI CUTRIGHT On 10-10-95