2 eggs, slightly beaten

1 tablespoon sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup milk

1 tablespoon vegetable oil

About 1 1/4 cups flour

Vegetable oil

Powdered sugar

In a large bowl, mix eggs, sugar, salt, vanilla, milk and 1 tablespoon vegetable oil.  Add enough flour to make a batter with consistency of thick cream.  Batter should be smooth; this may take 1 tablespoon more or less than 1 1/4 cups flour.  Pour oil into a deep fat fryer or small deep saucepan to 3 inches deep; heat to 365°.  Hold rosette iron in hot fat to heat.  Remove iron; shake off excess oil onto paper towels. 

 Dip iron into batter to about 1/16 inch from top of iron.  Hold batter-dipped iron in hot oil about 30 seconds or until rosette is light golden brown.  Drain on paper towels and slide rosette off iron.  Repeat with remaining batter.  Fry rosettes one after another without delay to make sure iron stays hot.  Cool rosettes and sprinkle with powdered sugar.