DISH RESEARCH · Snack
Quarkbällchen
Dr. Oetker’s Quarkbällchen beat a quark-and-egg dough, shape small balls with two teaspoons, fry them in batches and roll them in prepared cinnamon sugar before cooling on a cake rack.
About Quarkbällchen
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Dr. Oetker’s Quarkbällchen are small fried quark-dough balls rolled in prepared cinnamon sugar. The authors describe them as a sweet snack.
The selected frying fat is heated in a pot to about 175°C. The authors test for bubbles around a wooden-spoon handle dipped into the fat.
Two whole eggs, sugar, branded Vanillin sugar and salt are beaten very foamy in a mixing bowl with mixer beaters. The low-fat Speisequark is stirred in. Wheat flour and branded Backin are mixed separately, then stirred into the dough.
Two teaspoons form small balls, which fry in batches in the same hot fat until golden. A slotted spoon lifts them out, and kitchen paper drains them.
The balls are rolled in the prepared cinnamon-sugar mixture and cooled on a cake rack.
Ingredients in Quarkbällchen
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Quarkbase
- Wheat flourbinder
- Sugarsweetener
- Vegetable Oilcooking medium
- Eggbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.