Recipe for a "fairy iron" used in the 40's & 50's in New Zealand.?

Question

A fairy iron was a special metal shape with a handle which you heated in oil until hot, then dipped in a very light batter which stuck to the hot iron before deep frying batter. The cooked shapes you filled with savouries e.g. smoked fish sauce, mince, bacon & egg mix etc. These were extremely delicious and I have been hunting recipe for the batter for years. I have kept the iron for over 40 years waiting for the recipe. Batter was very very light and crisp.

Answer 1

Enjoy your Rosettes

Ingredients:

2 eggs

2 teaspoons sugar

1 cup milk

3 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

Oil for deep-fat frying

ICING:

2 cups confectioners' sugar

1 teaspoon vanilla extract

1 to 3 tablespoons water

Prep:

In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth.

    Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron.

    Fry rosettes 1-2 minutes on each side or until golden brown. Remove to paper towel-lined wire racks. Repeat with remaining batter.

    For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks. Yield: about 5 dozen.