Prep 15 mins
Cook 45 mins
Watermelon and Rollkuchen are the perfect picnic food since for one, the fruit has a drippy nature best eaten outdoors, and a large rind which needs to be disposed of. Secondly, all you need is a platter for the melon wedges and a large basket for the fritters—no other elaborate picnic equipment is needed. As strange as the combination may seem, it is in the genes of most Mennonites. It's as simple as that.
- Roll out the dough and cut into strips.
- Cut a line into the centre of the strips. Take one end and turn it through the slit.
- Heat oil in large skillet.
- Fry strips in heated oil. Turn as soon as one side is brown.
- Dough will bubble and be done very quickly.
- Serve immediately.
- The dough should be quite soft. Adding too much flour makes them tough.
- Serve with watermelon. The Rollkuchen can also be dipped in honey, powdered sugar, or jam.
Ah yes, just add some Roger's syrup for dipping and you've got a common summertime meal for my husband's family! This is also a great make-ahead dish because you can freeze the cut rollkuchen, seperating the layers with wax paper. Just don't make the mistake I did and let them thaw before frying! They'll be very chewy. Just throw them into the oil frozen for just-like-fresh results. Thanks for posting!