In a bowl, mix eggs, sugar, and salt. Add in the flour milk and vanilla and mix with a whisk until smooth.

It's best to place the batter into a flat pie-shaped dish or a medium-sized bowl for easy dipping, and so the batter does now go over the top of the edge, or the batter won't come off the iron easily.

Heat oil to 375 degrees. I poured 32 oz of oil into a four-quart pot and have also used a 12-inch cast iron skillet which I prefer filled with 1-2 inches of oil, about 2 cups.

Place the iron in hot oil for 30 seconds, then dip the hot iron into the batter but don't let the batter touch the top of the iron or it won't release.

Fry the rosette in oil until lightly golden, it only took 10-15 seconds, it'll peel off the iron as it cooks. Use a long wood skewer to help it release if it sticks.

Once the first side is cooked, the cookie releases, and flip each cookie over to finish cooking.

The cookies should be golden in color, light, and crispy.

Then take each cookie out of the oil and place it onto a paper towel-lined tray until all cookies are done.

Check the oil to be sure it's at the correct temperature as you fry the cookies.

If the oil is too hot they did not seem to swell up, they just cooked too quickly and started to burn. Oil temperature is key for these to turn out right. Low temperature won't release the cookies off the iron and they'll be "heavy".

When the cookies are cooled, dust them with powdered sugar.

Another option is to use granulated sugar and cinnamon, it coats them like a cinnamon donut.

I prefer powdered sugar.

You have to heat the iron in the oil for each rosette, it took some time to make them. But they were worth it. It's easier if someone helps monitor the oil and help with taking them out so that you can dip into oil, and batter and facilitate their releasing and get started again.