Rosette cookies

Beat together the eggs, milk and salt; add the sugar, sour cream, flour, orange blossom water and the zest of one orange.

Rest the batter in the refrigerator for two hours, or best overnight, so the gluten can expand and absorb moisture.

Heat the oil to 375F / 185C. Heat the iron 10 seconds in the oil, remove excess fat and immediately dip it in the batter without letting the batter overflow the pattern.

Fry about 10 seconds until the cookie comes off the iron easily; flip it and fry 5 seconds more. Fry one at a time, or two if confident.

Remove from the oil and drain on paper towels; dust with confectioners sugar.