A variation of a traditional Mennonite recipe, these deep-fried pastries typically are served with slices of cold watermelon. It's a wonderful combination on hot summer days or at picnics.
Ingredients
- eggs: 3 piece
- ½ cups all-purpose flour: 1 piece
- salt: 1 tsp
- canola oil for frying: 2 cups
Metric Conversion
Stages of cooking
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Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2 inch by 5 inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.
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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).
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Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.
