Swedish Rosettes

In a mixing bowl beat 2 eggs slightly and add 2 tsp. of sugar and 1 cup of milk.  Sift in 1 cup of flour and 1 tsp. of salt and beat until smooth.  Add 1 tbsp. lemon extract.  Your batter is done and now the fun begins!

In an electric deep fryer or pot on the stove heat vegetable oil to about half way up the pot to 400 degrees.  Dip Rosette forms in the hot oil and then into the batter (batter should be the consistency of heavy cream) about 3/4 of their depth.  If only a thin layer of batter adheres then dip again until a smooth layer adheres.  Plunge batter coated forms into the hot oil till active bubbling ceases.  Using a fork, ease the rosettes off the form and onto paper towels.

Dust with powdered sugar.

ENJOY!!