Dip the batter-coated mold into the hot oil. As soon as the rosette begins to brown slightly, lift the mold, and let the rosette drop gently into the hot oil. Turn the rosette over to cook for a few extra seconds. Using tongs, lift the finished rosette out of the oil, and let it drain on paper towels. Sprinkle with powdered sugar to taste, or use or cinnamon and granulated or brown sugar, or fill with your favorite garnishment.
Helpful Hints Be sure to season the iron before using it for the first time.
When using shell-type rosettes, leave the mold in the batter long enough to give the cup a chance to form. It must be solid enough to fill with your favorite garnishment. To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using. If excess batter adheres to the top of the mold, cook as usual, then carefully remove the excess with a knife, for easier release. If the batter does not adhere to the mold, check the temperature of the oil.