Roll them in the cinnamon-sugar mix as long as they are warm, or let them cool down to sift powdered sugar on top. Place them on the cooling rack covered with the paper kitchen towel to drain the excess oil. Take the balls out using the skimmer spoon. The balls should have the size of a golf ball and float in the oil, not touching each other. Let them slide into the hot oil and deep-fry for 3-5 minutes.
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Use two tablespoons to shape the dough into balls. Cover a cooling rack with a paper kitchen towel and have a fork and skimmer spoon next to it. Pour the oil into a saucepan and add a thermometer. In the meantime, prepare the working space next to the stove. In a separate bowl, mix the flour, starch, and baking powder and slowly add them to the egg mixture while continually stirring. Cover the bowl with a cellophane wrap and let the dough rest for 30 minutes in the refrigerator. Add the quark or mascarpone/sour cream mix and beat until ingredients are combined. Mix the eggs, sugar, and vanilla sugar/extract in a mixing bowl and beat with a handheld mixer until creamy.
Originally made with quark, they also can be prepared with drained Greek yogurt or a mixture of mascarpone and sour cream. The texture is crunchy on the outside and soft on the inside. The taste is different because of the quark used. The German Quark Balls Recipe looks like doughnuts, but the dough is made with baking powder instead of yeast.
German Quark Balls Recipe – Quarkbällchen
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