Chinese Rosettes 1978 - cooking recipe

Ingredients

1/2 cup cornstarch
2 tablespoons flour
2 teaspoons granulated sugar
1 teaspoon ground cinnamon or 1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
1/4 cup whole milk

Preparation

Beat the egg well with the milk.
Add dry ingredients until a batter is formed and smooth.
Heat the oil to 360 degrees.
Dip in the rosette iron to heat.
Dip into the batter 3/4 ways up.
Fry until golden.
Push off with a fork.
When cool dust with confectioners powdered icing sugar.
This recipe stays nice and crisp because of the cornstarch.
I have been using this one since 1978, and proved out to be the best for us due to the crispness.
Store in a large tin container.
I always double this amount when making.