An irresistible German treat, Quarkspitzen are like German doughnut holes. Golden brown and crispy on the outside but delicate and tender on the inside.
A visit to the German Christmas markets or to the annual Kat (a large local carnival with rides, games and food) would not be complete without buying a few Quarkspitzen. Before I even knew what they were, I was interested just from the very smell of them cooking. Made from quark, a type of dairy that is the consistency of a thick yogurt or sour cream.
Although Christmastime is more than six months away, there’s nothing like recalling this and the myriad of marvelous Christmas treats from the German Christmas markets.
Here’s the recipe:
Quarkspitzen (German Doughnut Holes)
- 3 T melted butter
- 300g quark
- 3 T corn starch
- 1.5 – 2 c all purpose flour
- 2 eggs
- 1/2 c white sugar
- 1/2 lemon (juiced)
- 1 tsp almond extract (optional)
- 2 tsp baking powder
- oil (for frying)
- powdered sugar (for dusting the quarkspitzen after frying)
In a large bowl, whisk together the butter and the sugar.
Then add the eggs and continue to whisk.
Mix together the corn starch, baking powder and flour.
Gradually add in the flour mixture and the quark, half at a time, rotating between the two of them.
Then add the lemon juice and stire just until it is combined.
Set the batter aside for 10-15 minutes and fill a large stock pot with oil.
To fry the quarkspitzen, dip a spoon in the oil and then into the quarkspitzen batter and place into the fryer to create a roughly oval shape. Fry until golden brown on each side and then place on a paper towel lined plate.
Continue until all of the dough has been used.
Dust the quarkspitzen with powdered sugar, or if you prefer, granulated sugar.
Serve & Enjoy warm.
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