Combine the maple syrup and rosemary in a small saucepan. Bring to a low simmer over medium-low heat and cook for 5 minutes. Turn off the heat and discard the rosemary. Stir in the butter and hot sauce until completely smooth. Cover with a lid to keep warm while you prepare the waffle batter.
Fill a large Dutch oven or heavy-bottomed saucepan halfway with oil. Heat over medium-high heat to 350 degrees F on a deep-fry thermometer.
Meanwhile, whisk together the Belgian waffle mix, 2/3 cup water and egg in a large bowl until smooth and thick; the texture will be like a very thick cake batter.
In batches, drop heaping tablespoons (use a second small spoon to help scoop the batter out of the tablespoon) into the hot oil and cook until golden brown on the outside and the batter is cooked through, about 3 minutes, turning the waffle balls occasionally to ensure they cook evenly. Use a slotted spoon or spider to remove the fried waffle balls onto a wire rack set over a baking sheet.
Pour the maple syrup dipping sauce into a small serving bowl and serve alongside the fried waffle balls dusted with confectioners' sugar.