Ingredients

2 large eggs
2 tablespoons granulated sugar
1 cup whole milk
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt

1 1/2 qt vegetable oil
high temperature oil for frying (like canola or peanut oil)

1/4 cup confectioners sugar

Directions

Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not over mix, or cookies will blister).

Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip back into the pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron into the hot oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift the iron out, letting oil drip off, and, working over paper towels, carefully pry off rosette cookie with a fork. Let rosette drain, hollow side down on paper towels, then make more rosettes in this same manner, heating iron in the oil 10 seconds before dipping it into the batter each time.

Dust rosettes with confectioners sugar before serving.