Beat eggs slightly.

Mix in sugar and salt.

Add flour and milk alternately, blending until smooth.

Stir in vanilla.

Batter should be about the consistency of pancake batter. If too thick, add more milk 1 teaspoon at a time. If too thin, add more flour 1 tablespoon at a time.

Heat 3 inches of oil in deep fryer or electric skillet to 365°F.

Place rosette iron in hot oil for 60 seconds to heat.

Dip hot iron into batter, making sure not to let batter run over the top of the iron.

Immerse the coated iron in the hot oil for 25-30 seconds (until light brown). Slip off onto paper towel.

On a large plate combine cinnamon and sugar and mix well. Dip rosettes into mixture while still warm. OR Sprinkle with powdered sugar.