Rosettes

Very light and delicate cookies, very similar to funnel cakes. Because they are deep-fried they cannot be made more than a day or two in advance as they cannot be refrigerated or frozen and do not keep long

Ingredients

2 eggs
1 cup all purpose flour
2 tbsp sugar
1 cup milk
2 tbsp olive oil
powered sugar

Directions

Heat 3 to 4 inches to 400 in a small sauce pan
Beat egg slightly, add remaining ingredients and beat until smooth
Heat rosette iron in the hot oil
dip the hot iron into the batter until 3/4 covered
fry until golden brown
remove from oil and invert iron to drain excess oil
gently push rosette from iron onto paper towels
stir batter each time before dipping iron
sprinkle cookies with powdered sugar before serving