Lemon Rosette

2 eggs

1 c. evaporated milk

1 c. flour

1 Dash salt

2 tbsp. sugar

2 tsp. lemon extract

Beat eggs with a blender. Add milk; gradually add flour, salt, sugar, and lemon extract. Batter will be smooth and creamy. Refrigerate 1/2 hour. Heat oil to 365 degrees. Preheat rosette iron by dipping into oil for 10 seconds. Drain slightly on paper towel. Dip hot iron into batter. Dip iron back into hot oil and let rosette drop into oil. Let brown on one side, turn and brown on other side. Remove from oil, drain on paper towel. Sprinkle with powdered sugar