Combine eggs, sugar, and salt; beat well.
Add remaining ingredients and beat until smooth.
Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
Drain excess oil from the iron.
Dip in batter to 1/4 inch from the top of the iron, then dip the iron immediately into hot oil (375 degrees).
Fry rosette until golden, about 30 seconds.
Lift out; tip upside down to drain.
With a fork, push rosette off iron onto a rack placed over paper towels.
Reheat iron for 1 minute; make the next rosette.
Sprinkle rosettes with confectioners’ sugar.
