Description
Goldbraune Quarkbällchen, außen knusprig, innen luftig-zart. Zarter Vanilleduft, frische Zitronennote und feine Süße verschmelzen mit cremigem Quark zu einem unwiderstehlich saftigen Genuss.
Ingredients
Scale
- 250 g Mehl
- 250 g Quark (40% Fett)
- 50 g Margarine, weich
- 50 g Zucker
- 3 Eier (Größe M)
- 1 Päckchen Backpulver
- 1 Päckchen Vanillezucker
- 5–6 Tropfen flüssiges Zitronenaroma
Instructions
- Begin by preparing your ingredients: Allow the margarine to come to room temperature so it is soft and easy to mix. Crack the eggs into a small bowl, and measure out all other ingredients so they are ready to use.
- In a large mixing bowl, combine the soft margarine, sugar, and vanilla sugar. Use a hand mixer or stand mixer to beat the mixture until it is light and creamy. This ensures the sugar is well dissolved and the margarine is evenly distributed.
- Add the eggs, one at a time, to the creamed mixture, beating well after each addition. This will help create a smooth, homogeneous batter.
- Add the quark and the liquid lemon aroma to the bowl. Mix everything together until fully combined and smooth.
- In a separate bowl, mix together the flour and baking powder to ensure the baking powder is evenly distributed.
- Gradually add the flour and baking powder mixture to the quark mixture, mixing on a low speed or by hand until a thick, sticky dough forms. Be careful not to overmix.
- Heat a deep pot or deep fryer with neutral oil (such as sunflower or canola oil) to approximately 160-170°C (320-338°F). The oil should not be too hot to prevent the outside of the dough balls from browning too quickly while the inside remains raw.
- Using two teaspoons, scoop a small amount of dough and shape it with the spoons into a ball. Carefully drop the dough ball into the hot oil. Repeat this process, frying several balls at a time, but be careful not to overcrowd the pot.
- Fry the quark balls in the hot oil, turning occasionally, until they are evenly golden brown on all sides. This should take about 4-6 minutes per batch. Monitor the temperature of the oil to ensure even cooking.
- Once golden brown, use a slotted spoon to remove the quark balls from the oil and place them on a plate lined with kitchen paper to drain excess oil.
- While still warm, roll the quark balls in a mixture of sugar and cinnamon until they are well coated.
- Serve the Quarkbällchen warm or at room temperature. They are best enjoyed fresh on the day they are made.
Notes
For extra juicy Quarkbällchen, you can fold in small pieces of apple into the dough before frying. Cherries can also be used, but they may cause the inside of the dough balls to become a bit mushy. Chocolate chips are another delicious addition. Be sure to fry in batches and do not overcrowd the pot to ensure even cooking.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 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
