Put rosette iron in deep fat while both are still cold. Heat to 360 (or a little less) degrees. Remove iron, and while still very hot, dip it into batter. Hold the batter coated iron above the batter for just a moment before returning it to hot fat. This will help prevent rosette from slipping off the iron as it cooks. Fry to golden brown. Remove from fat, slip rosette from iron, and drain on paper towel. Heat iron again before dipping into batter.