Beat eggs slightly. Add 2 tsp's sugar, 1 cup milk, 1 cup flour. Beat until smooth. Should be the consistency of heavy cream. Add lemon extract.
Pour oil approx 2" deep in heavy pan. I use small Club Aluminum saucepan. It uses less oil and I'd rather make one rosette at a time. Heat oil to 380° - 400°. I use deep fat thermometer.
INPORTANT: Heat rosette iron in the oil. You need to start with HOT, oiled iron.
Dip heated iron slowly and carefully into batter JUST below top edge. Batter must not overlap top. If only a thin layer adheres or it isn't even, Re-dip. (SEE VIDEO)