*** Beat egg with sugar. Add milk, sifted flour and salt. Beat till smooth. Mixture should look like cream. Add vanilla. Pour Vegetable oil in a 5-quart deep fryer and heat to 400F. Dip rosette forms into hot oil to heat them and then drain. Dip heated forms into batter. Make sure you do not totally immerse the forms... 1/2 to 3/4 the depth of forms. Plunge batter-coated forms into hot oil and cook for a few minutes till active bubbling stops. Ease rosettes off form. Sprinkle with powdered sugar.
Yield: 5 Dozen
Cajun Country -- New Iberia, Louisiana