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!

Ingredients:

• 2 eggs
• 3/4 cup milk
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• Add to

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

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.
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• 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.