2 large eggs
1 tablespoon sugar                                                                                  
1/4 teaspoon salt
1 cup all-purpose flour, sifted - measure and then, sift
1 cup milk                                                                
1 teaspoon vanilla

Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/2 way, then immediately into hot oil. Fry rosette while counting to 10. Giggle iron so rosette falls off into the oil and continue to fry until golden brown. Lift out with tongs. Drain on paper towels. Reheat iron 1 minute; make next rosette. Sprinkle cooled rosettes with confectioner's sugar.