This is a recipe from Petra, who lived in Berlin for several years! As the co-founder of Kitchen Table Food and a good friend, I’m happy to welcome yet another German recipe of hers: airy and fluffy Quarckbällchen. Baked by her daughter Fenna, who just like my daughter Flo is a passionate baker. In The Netherlands we have the tradition of eating typically Dutch fried foods during New Year’s Eve. These little German fritters are a welcome change! Happy New Year everyone!
Serves 6 (12-14 fritters)
Action Time: 25 minutes, plus 30 minutes waiting time
250 g / 8.8 oz quark (fromage frais)
75 ml / 1/3 cup (2.5 fl oz) whole milk
75 g / 2.6 oz fine granulated sugar
1 egg, beaten
175 g / 6 oz all-purpose flour
1 tsp baking powder
a pinch of salt
1/2 tsp ground cinnamon (optional)
1 apple, peeled, cored and diced finely (optional)
powdered sugar, for dusting
about 750 ml-1 liter/ 3-4 cups mild sunflower oil or coconut oil for deep frying (if using a deep fryer you probably need more oil)
Extra: kitchen thermometer (or use a deep fryer with thermometer), slotted spoon, paper towel
1. In a bowl mix the quark with the milk, sugar and egg. Add the flour, baking powder, salt, and if using the cinnamon and mix until you have a smooth batter. Cover with a towel and let it sit for 30 minutes. Mix in the apple, if using.
2. Heat the oil in a deep pan (or a deep fryer) to about 320F/160C. Using two tablespoons or an small ice-cream scoop, drop 3-4 small balls of batter into the hot oil; fry for 3-5 minutes (depending on size) until golden brown, turning as necessary. Remove them with a slotted spoon and scoop on to paper towels. Deep fry the other quark balls in the same way. Dust with powdered sugar and serve warm with mulled wine, mulled apple cider or champagne.
All pictures by Petra de Hamer