Instructions

Mix all ingredients together with a wire whisk until smooth, lump-free and creamy. Let stand, covered, for 30 minutes in refrigerator before using.
Add oil to heavy skillet to a depth that allows full submersion of your deepest rosette iron. Preheat oil to 365 degrees and submerge iron in hot oil to heat it for 1 minute. This also seasons the iron for easier release.
lift iron from oil, blot lightly on paper towel to remove excess oil, then dip the heated iron into batter, about 3/4 of the depth of the mold, taking care not to let batter go over the top of the iron. Hold iron in batter for about 10 seconds, then lift iron out, letting excess batter drip back into bowl.
Submerge battered iron into hot oil and cook for 1 minute until the formed rosette drops off the mold and continues to cook on its own and expands slightly (see Notes). While it is browning on its own, re-dip the iron in batter and repeat. When rosette is lightly browned on one side, use tongs to carefully flip it to brown the other side.
Remove golden brown rosettes from oil with tongs and let drain on rack set over paper towels, with open side down so oil drains off and rosettes are not sitting diretly on oily towels. Rosettes will re-absorb oil if left sitting on oily towels.
Serve warm, sprinkled with powdered sugar or cinnamon/sugar. Fill dessert shells with ice cream, fruit chocolate topping, whipped cream, etc.
Store plain, undecorated rosettes in loosely covered container to keep crisp for 2-3 days. For longer storage, flash freeze rosettes on cookie sheet, then stack in airtight container in freezer for up to 6 months. Warm frozen rosettes in a 300 degree oven for 5-10 minutes, then sprinkle with powdered sugar.