Friday, October 28, 2011
Rollkuchen (Mennonite fried dough)
Here's a traditional Mennonite recipe that, once again, has its origins in the farmlands of Manitoba. It's essentially a fried dough, but what a tasty fried dough it is. Rollkuchen is usually paired with watermelon (arboos) to serve during the dog-days of summer. Very tasty when sprinkled with powdered sugar, too! Many good summer memories of my mom making this dish. Note: a good rollkuchen absorbs very little fat, as you drain it on paper towel after frying.
· 3 eggs
· 1 1/2 cups all-purpose flour
· 1 teaspoon salt
· 2 cups canola oil for frying
3. Cook dough in small batches in preheated oil until light golden brown. Drain on paper towels.
Serve warm or at room temperature. Store in zipped freezer bags once thoroughly cool. May be frozen and reheated.