Recipe(tried): Rosettes - since there seems to be a few

rosette making participants here, I thought I would post a
recipe for them, that isn't the usually sweet one, just a little
change of pace.

Parmesan Rosettes

3 eggs
1 1/2 C milk
1 1/4 C all purpose flour
1/4 C wheat germ
2 T grated parmesan cheese
2 T minced dried onion
1 T sugar
cooking oil for frying
1 C grated parmesan cheese

Heat cooking oil to 375 deg.

Beat eggs w/a rotary beater or wire whisk. Beat in milk. Add
flour, wheat herm, 2 T cheese, onion, & sugar, beating until
thoroughly mixed.

In a heavy saucepan, deep skillet, or deep fryer, heat oil to
375. Heat iron in oil, shake off excess oil & dip hot iron in
batter, coming up to within about 1/4" of top of iron (do not
let batter come over top of iron). Put iron back in oil for
30-60 seconds or until rosette is golden brown. Lift iron out
of oil, tipping slightly to allow excess fat to drain off.
With fork, push rosette gently off iron onto paper towel lined
rack. Sprinkle with parmesan cheese & allow to cool completely
on wire rack. Reheat iron and continue making rosettes. If
batter becomes to thick, add a small amount of milk. When
rosettes are completely cool, store in tightly covered
container.