Quarkini – Curd Cheese Balls

Method

1. • In a mixing bowl, add the eggs and the sugar.
   • Split the vanilla pod and scrape out the seeds. Add them to the eggs and sugar.
   • Beat the eggs and sugar with the vanilla seeds until the batter becomes very light and fluffy.
   • Add the lemon zest and mix it into the batter.

   • In a separate bowl, mix all the dry ingredients: flour, baking powder, salt, and almonds.

   • Add the quark and the cold milk to the egg mixture and mix until well combined. Do not overmix.

   • Add the dry ingredients to one side of the bowl and gently mix them in on low speed. Rotate both the hand mixer and the bowl until the dry ingredients are fully incorporated.

   • Let the batter rest while heating the oil in a frying pan to 170 °C.

   • Using an ice cream scoop, fill it halfway or three-quarters, depending on your preference, and carefully drop the batter into the oil. Depending on the size of your pan, you can fry 6–8 balls at a time.
   • Leave enough space so the balls can swim freely and do not touch each other.
     Always keep an eye on the oil temperature. It should stay between 160 °C and 180 °C.
     Too cold will make the Quarkini soggy, and too hot will brown the outside too quickly while leaving the centre raw.
   • Most of the time, the Quarkini will turn by themselves.
     The raw side is heavier than the fried side, causing them to rotate naturally (physics 😉).
     If needed, gently turn them using a spoon or a wooden skewer.
   • Fry until dark golden brown.
   • Remove the Quarkini from the oil and place them on kitchen paper to drain excess oil.
     Roll the warm (not hot) Quarkini in the sugar-cinnamon mixture.
     Once evenly coated, place them on a plate and serve while still warm.
     They are also delicious once they have cooled to room temperature.

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   Pro Tips

   • Keep the oil temperature steady;
     if it is too hot, the outside will brown before the centre is cooked.
   • I like to use a laser thermometer to monitor and maintain the correct temperature.
   • Slightly damp spoons help portion the sticky batter more easily.
   • The easiest method is using an ice cream scoop.
   • For extra aroma, add a pinch of cinnamon or a drop of butter-vanilla extract.
   • Quarkini are at their best on the day they are made.
   • 😋 My personal tip: Serve them with vanilla sauce — it’s dangerously good.