A Friday Recipe on Friday?! I know, I can’t believe it either. I’m slowly getting back into the groove of things, working out the kinks on the new self-hosted site. It all takes time.

But I do have a terrific recipe to share with you today. I’ve talked a lot lately about the #STARTexperiment I participated in the past few months.  You can learn more about #START here.  In the midst of #STARTexperiment I’ve met some wonderful new friends, some also culinary-minded, and naturally we’ve started swapping recipes.

One of my new foodie-friends is a gal named Becky who writes over at The Last Jar.  Becky posted some info on pickling (take a look at her canning recipes!) and it just so happened that I was canning dill pickles for the first time that weekend.  The rest is history.  I picked her brain on the subject of canning, we started getting more involved in the #STARTfood group, sharing food stories, etc.

If you’ve been around my site for any length of time you know that I love to link my food to my family’s past.  Most of the recipes I know come from my mom, grandmothers and even great-grandmothers.  Most of Becky’s recipes have the same nostalgic sensibility  with much respect to the good-‘ole days. I love their simplicity but also the memories they conjure.

One of Becky’s highlight recipes is this recipe for crullers.  Do you know, I wasn’t quite sure what a cruller was! I’ve heard of them and heard them mentioned in movies but you don’t see crullers much on menus in Northern California.  So I did what I always do, I looked it up.  It turns out that crullers (or krullers) are heavily rooted in German cuisine and are more common on the east coast than the west, although there are certain spot in CA where they are popular.  Also, don’t get these mixed up with French Crullers, those are a completely different animal.

A cruller is similar to a doughnut, sans hole and a little more dense.  They can come in various shapes & sizes but often are covered in powdered sugar & cinnamon or a sugar glaze. Becky describes them as “a biscuit-like fried dough, a cross between a biscuit and a doughnut.” What’s not to love about that?!

They are quick to make, are made of simple ingredients you already have in your pantry, and after a little mixing & 3 minutes of frying you will have a little taste of Americana.

I think these crullers sound like a necessary addition to my morning coffee or Sunday brunch. Or a Tuesday.

I think you should jump over to The Last Jar, read Becky’s charming story about crullers and then fry yourself up a delicious treat!

Happy Friday everyone, I hope your weekend is full of delicious blessings.