This quark fritters' recipe is an old recipe I've been making for years. It's a classic and it never gets bored. The fritters are soft and airy. I even enjoy the process of frying them because I love watching how they are flipping themselves over in oil. It's very easy to mix the batter as it requires no kneading, creaming or something. 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.