Drain the excess oil from the iron. Dip the iron into the batter just to the top of the iron but DO NOT to cover the top or the rosette won't release from the iron.
Place the iron carefully and immediately into the hot oil until it gently frees itself from the iron. *Note - If needed you can use a butter knife to gently and carefully coax the cookie off the iron.
Fry the rosette turning once until golden. This happens quickly so do not divert your attention frying.
Store in a cool dry place in a covered container for up to 3 days.