Beat eggs. Add sugar. Add milk and flour alternately. Heat iron in
oil preheated to about 350F. Dip heated iron up to 3/4 depth of iron
in batter. Quickly immerse in oil. Rosette will release from iron.
Turn over. Remove when delicately browned. Drain on paper towel.
Dip in granulated sugar.
Hints: May need to add more flour if batter slips off iron. Make
sure iron is sufficiently hot.