Combine eggs, sugar and salt; beat well.Add remaining ingredients and beat until smooth.
Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
Drain excess oil from iron.Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain.With fork, push rosette off iron onto a rack placed over paper towels.
Reheat iron 1 minute; make next rosette.
Sprinkle rosettes with confectioners’ sugar.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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