There’s a very common dairy product in Germany and northern Europe called Quark that has less fat and more protein than cream cheese and can be used to bake from cheese cake, puff pastry, bread… or for this recipe: Quarkbällchen (Quark balls). To give it a twist, I made three flavors of Quarkbällchen: plain, matcha and eggnog.
If you can’t find Quark in the supermarket (or don’t want to pay over $8 if you live in the US), you can check this Instagram post I wrote last week.
Ingredients
- 250g Quark
- 250g All-purpose flour
- 125g granulated sugar
- 3 whole eggs
- 15g baking powder
- Extra sugar to cover
Instructions
- Whisk three eggs and mix with 250g quark and 125g granulated sugar until combined. Add 250g all-purpose flour and 15g baking powder and mix until the batter is thick enough. Divide the batter in three small bowls.
- Matcha Quarkbällchen. Add one teaspoon matcha powder to one of the bowls and mix until completely combined.
- Eggnog Quarkbällchen. Add one teaspoon eggnog to one of the bowls and mix until completely combined. If the batter got thiner, add a bit of all-purpose flower until it thickens again.
- Heat vegetal oil to 180ºC (350ºF).
- Using an ice cream scoop or two spoons, make a ball with the batter and fry at least for 5 minutes, turning the ball to make sure it gets cooked from both sides.
- While the Quarkbällchen are still warm, roll them in a bowl with granulated sugar until they get covered in sugar.
Nutrition
- Serving size 1 ball (~75g) | Calories 137 kcal
- Fat 1.43g | Carbs 24.85g | Protein 6.07g