Saturday, May 22, 2010

Rollkuchen and Watermelon

Today I had a craving for a fried mennonite fritter that my friend's mom used to make and serve with watermelon. It's an easy and delicious combination of a salty fritter and the cool, sweet watermelon. The perfect warm, summer day snack!


  • 2 eggs
  • 3/4 cup milk

  • Add to
  • 6 tablespoons butter, melted
  • 3 cups flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder

    1. Beat eggs well
    2. Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.) add to remaining ingredients and mix to combine.
    3. Roll out the dough to be fairly thin, about 1/8 inch, and cut into strips 2-3 inches by 4-5 inches.
    4. Cut a slit longways down the center of each strip 1.5-2 inches long. Pull one end through the slit to make a knot.
    5. Heat 1 1/2 inches of oil in a deep skillet (or use a deep-fat fryer) over medium-high heat, 375 degrees F (190 degrees C).
    6. Cook dough in small batches (about six at a time) in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature with fresh, chilled watermelon.

  • Note: In order to figure out if oil is hot enough run fingers under the tap and shake off excess water. Flick a few small drips into pan, if they sizzle and pop, it's ready. Be careful, if it's too hot it will start smelling smoky.

No comments:

Post a Comment