1/2 cup cornstarch 2 tablespoons all-purpose flour 1 teaspoon cocoa powder (any type) 2 teaspoons sugar 1/2 teaspoon salt 1 egg 1/4 cup milk vegetable shortening powdered sugar
In bowl, stir together cornstarch, flour, cocoa, sugar and salt. Beat egg lightly, combine With milk, and add to dry ingredients. Stir until smooth.
Heat rosette iron in deep, hot oil (350 degrees F to 375 degrees F) for two minutes. Drain excess oil from iron; dip in batter to halfway, then immediately into hot oil. Fry rosette while counting to ten.
Jiggle iron so rosette falls off into the oil and continue to fry until golden brown. Lift out with tongs. Drain on paper towels.
Reheat iron 1 minute; make next rosette. Sprinkle cooled rosettes with confectioner's sugar.