cerumen

(Struvor)
Makes 60 rosettes

These are fragile and pretty deep-fried pastries; you need a special
rosette iron to make them. Rosette irons in various shapes are
available
in specialty shops and department stores. The trick to making good
rosettes is to preheat the iron in the fat, and to be sure not to dip
the
iron so deeply into the batter that it coats the top of the iron. If
you
fry the tops, the pastries will not slip off the iron at all!

2 eggs
1-1/2 teaspoons sugar
1 cup milk
1 cup all-purpose flour
hot fat for frying
powdered sugar

In a large bowl, beat the eggs, then add the sugar. Mix in the milk
and
flour just until batter is smooth and free of lumps. It should be the
consistency of thick cream. Have batter in a container just wide
enough to
permit easy dipping with the irons.

Heat fat to 370 degrees Farenheit. (Vegetable oil, lard, or shortening
may
be used.) Place rosette iron into the fat to preheat. Dip into batter
and
return to fat for 20 to 35 seconds or until the rosette is lightly
browned. Lift up and drain over the fat a few seconds, and using a
sharp
knife or fork remove the rosette and let drain on paper towels.
Sprinkle
with powdered sugar.