Chinese Rosettes Recipe

In a bowl, mix cornstarch, flour, sugar, cinnamon, and salt. Beat egg slightly, combine with milk, and add to dry ingredients. Stir until batter is smooth.

Into a deep pan (about 6 inches in diameter), pour oil to a depth of about 1 1/2 inches and heat to 375* on a deep-frying thermometer. For each rosette, preheat iron in the oil; dip hot iron into batter nearly to, but not over, top of iron. (If batter does not adhere to iron, temperature of either iron or fat is too hot or too cold.)

Lower iron into oil for about 10 seconds or until rosette is lightly browned. Remove from oil, gently loosen rosette with a fork, and drain on paper towels. When completely cooled, sprinkle with powdered sugar. Store in an air­tight container.