In a medium bowl, mix together the eggs, milk, sugar, vanilla extract and salt.
Sift the flour into the milk mixture and whip until there are no more lumps.
Rest the batter in the fridge for 30 minutes, but not for too much longer. It’s best used fresh. Start 30min timer
Heat enough oil in a medium pot to cover the base with about 3cm of oil. Use a piece of bread to test the heat of the oil. If the bread starts to bubble around the edge, the oil is ready.
Heat the iron in the oil for about 45 to 60 sec. Blot the iron on kitchen paper before placing it into the batter. The batter should not cover the iron, but rather come up about 3/4 of the sides, so it can be released easily into the oil.
Place the iron back into the oil immediately and hold it there for a second or two. Shake the rosette loose and flip over in the oil to fry on the reverse side. Remove from the oil and place grooved side down on kitchen paper to drain the oil from the grooves.
Repeat with the rest of the batter.
Dust cooled rosettes with icing sugar and serve. Cinnamon sugar is also delicious.
P.S. If you don’t have an iron, fill a piping bag with the batter. Snip the bag and allow the batter to drizzle into the hot oil and fry until golden brown.