Description
Goldbraune, luftige Quarkbällchen mit zart-knuspriger Hülle und saftigem, leicht süßem Inneren. Fein nach Vanille duftend, soft und locker – wie frisch vom Bäcker, unwiderstehlich zu Kaffee oder Kakao.
Ingredients
Scale
- 450 g Quark
- 150 g Zucker
- 2 TL Vanilleextrakt
- 4 Eier
- 450 g Mehl
- 1 Prise Salz
- 1 Packung Backpulver
- 1 kg Pflanzenfett
- Zucker zum Wälzen
Instructions
- Begin by placing the quark, sugar, vanilla extract, and eggs into a large mixing bowl. Using a hand mixer or stand mixer, blend these ingredients together until the mixture is smooth and well combined. This will ensure that the sugar dissolves and the eggs are fully incorporated, resulting in a uniform batter.
- In a separate bowl, combine the flour, salt, and baking powder. Stir these dry ingredients together thoroughly so that the baking powder and salt are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the quark mixture. Add a portion of the flour mixture at a time, mixing after each addition, until all of the dry ingredients are incorporated. Continue to mix the batter until it becomes thick and sticky, forming a firm, elastic dough that holds its shape when scooped. This may require several minutes of mixing to ensure a cohesive dough.
- Pour the vegetable fat into a deep pot or heat it in a deep fryer. Heat the fat to a temperature of 170–180°C (340–355°F). Use a kitchen thermometer to monitor the temperature and ensure it remains consistent. Proper oil temperature is essential for even cooking and to avoid greasy quark balls.
- Using two tablespoons or small ice cream scoops, take portions of the dough and shape them into small balls, roughly the size of a walnut. Carefully drop each dough ball directly into the hot oil, being cautious not to overcrowd the pot, as this can lower the oil temperature.
- Fry the quark balls in batches, turning them occasionally with a slotted spoon to ensure they brown evenly on all sides. Continue frying until the balls are golden brown and puffed, which should take about 4–6 minutes per batch.
- Once the quark balls are cooked and golden, use a slotted spoon to remove them from the hot oil. Place them on a plate lined with paper towels or a clean kitchen towel to drain off any excess fat. Allow them to cool for a minute or two, but while still warm, roll each ball generously in granulated sugar so that the sugar adheres to the surface.
- Serve the quark balls warm for the best taste and texture. Enjoy them fresh, as they are soft and light with a delicate sweetness.
Notes
For best results, use full-fat quark for a richer flavor and creamier texture. Make sure not to overcrowd the fryer, as this can cause the temperature of the oil to drop and lead to greasy quark balls. If you do not have a deep fryer, a heavy-bottomed pot and a thermometer will work just as well. The quark balls taste best when eaten fresh and slightly warm. You can also dust them with powdered sugar or cinnamon sugar for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
