This quark fritters' recipe is an old recipe I've been using for years. The fritters are soft and airy. The batter is very easy to mix up as it requires no kneading, creaming, etc. I hope you'll enjoy these lovely fritters!
400g quark/cottage cheese/curd
6 tablespoons sugar
1 teaspoon vanillin sugar
flour (~9 tablespoons)
oil for frying
1) Beat eggs with sugar and vanillin sugar. Add quark and mix everything well.
2) Start adding flour spoon by spoon. You can vary from 7 to 10 tablespoons. Start forming balls (~4cm diameter) with wet hands in order to avoid it sticking too much. The dough has to be sticky but it has to hold its shape when formed into a ball.
3) Preheat oil in a pot. Put a formed fritter into a tablespoon and carefully add it into oil. It has to start bubbling when you add a fritter. At first it sinks and if it rises into a surface after ~5-10 seconds, continue adding other fritters. Fry over a medium high heat until all sides are browned. If it browns too fast, reduce the heat to avoid underbaking of the insides.
4) When they're done, put them on a paper towel to drain. Dust generously with icing sugar. Cool before eating.