• Prepare a cookie sheet by placing several layers of paper towels and a cooling rack on top of the cookie sheet.
• Combine the eggs, sugar, and salt in a medium bowl. Mix well.
• Add the flour and milk and beat until smooth.
• Heat the oil to 370° to 375°F.
• Place the ends of the rosette iron in the oil for a few seconds so it is nice and hot.
• Lift your iron out of the oil and let the oil drip off the iron.
• Immediately dip the hot iron in the batter. Make sure to not allow the batter to cover the top of the iron. Immediately place the battered iron into the hot oil.
• Fry rosettes until golden brown, anywhere from 30 to 50 seconds.
• Lift the fried rosette out of the oil.
• Turn the rosette, open ends down, onto the prepared cookie sheet. This will allow the oil to drain off easier.
• Ensure the iron is hot before redipping it into the batter and repeating the frying process.
• Store cooked rosettes in an airtight container at room temperature or in the refrigerator. You may freeze them for up to 2 months.

When Ready to Serve:

• Coat with the cinnamon/sugar mixture or lightly dust lightly with the confectioner's sugar.