I’ve eaten a lot of fried dough growing up. And it was all yummy.
Summertime, our favourite and incredibly cheap meal was slices of watermelon served with “rollkuchen” – a simple rolled dough fried to a golden brown. Sprinkle a bit of salt on it and it played up the sweetness of the watermelon.
Winter? Well, that’s when we got to eat “portzelky”, a heavier mixed dough with raisins in it that was dropped by spoonfuls into oil and fried to a golden brown. These precious morsels were sprinkled with sugar (icing or cane sugar), and could be a meal (with a glass of milk) or dessert after a bowl of soup.
This week, I will be making a big batch of portzelky to take to my mother-in-law’s. Can’t wait to eat some again!