Rosettes, also known as pizzelles, are light and airy fried cookies traditionally made during the holidays. A special tool, known as a rosette iron, is used in making these special treats. Unlike many other fried foods, rosettes are not at all greasy but have a light and crisp texture. A Fry Daddy is a useful appliance for cooking these cookies as it holds the oil at an even temperature and minimizes cleanup after cookie making is done.
Set your Fry Daddy on a safe and level surface, and plug it in. Pour in 4 cups of vegetable oil. Allow the oil to heat for 15 minutes.
Place the granulated sugar, eggs and salt in a bowl. Mix thoroughly with a whisk. Stir in 2 tbsp. of vegetable oil, 1 cup of flour and 1 cup of milk. Stir with a whisk until completely smooth, making sure that there are no lumps.
Dip the rosette iron into the hot oil. Let it sit in the oil for 1 minute, allowing it to get very hot.
Dip the hot rosette iron into the batter, allowing the batter to coat the rosette iron but not letting it go over the top. Allowing the batter to go over the top will make it hard to get the cookie off the iron.
Dip the batter-coated rosette iron into the hot oil, and fry it for 1 minute. Lift the iron out of the oil, and use a fork to loosen the cookie from the iron; set the hot rosette on paper towels.
Dip the iron back into the oil for 1 minute so that it heats up again. Dip it back into the batter, then back into the fryer. Continue on in this manner until all of your batter is used up.
Sprinkle the finished cookies with powdered sugar or cinnamon sugar.