Crullers and Watermelon was a favorite summertime meal at my Mennonite grandmother's home in central Kansas. We anticipated this treat every time we went to Grandma's house. I don't know why we never did it in our home, but when I became a mom, I decided to carry on the tradition. And now my children call me and ask for this recipe to feed to their own children. There is something about the saltiness of the cruller and the juicy sweetness of the watermelon that compliment each other. You can't have one without the other.
A word of warning, they are addicting and you will find yourself stuffing yourself until you are beyond full.
1 beaten egg
1/2 tsp salt
1 tsp baking powder
1/2 cup cream
1/2 cup milk
about 1 1/2 flour.
add enough flour to make dough so you can roll it. Roll out very thin. Cut into wedges and fry in deep hot oil until golden brown. They puff more when rolled thinner.
Place the freshly fried crullers in a large paper towel-lined bowl and lightly salt. When one layer is complete, add another layer of paper towels and continue until all crullers are fried. A triangle with 3-4 inch sides will make a very puffy cruller which gives plenty of room for a large chunk of watermelon inside.
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