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.