Rosettes
Vegetable oil
1-egg
1 -tablespoon sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup water or milk (I use can milk)
1 tablespoon vegetable oil 
Heat oil (2 to 3 inches) to 400�. Beat egg, sugar and salt. Beat in flour, water and 1 tablespoon oil until smooth. Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron. Dip hot iron into batter just to top edge of iron (do not go over top). Fry about 30 seconds or until golden brown; remove rosette. Invert to cool. On paper towels (If rosette is not crisp, stir small amount of water or milk into batter.) 
Heat iron in hot oil and tap off excess oil before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle rosettes with powdered sugar just before serving if desired. If using self-rising flour, omit salt. 
(Makes about 18 rosettes)

Thank You, Margaret�(ZOOA)