Fluffy Carnival Quark Balls from Aunt Maria

These fluffy quark balls are a traditional German carnival sweet. Soft, bite-sized, and dusted with powdered sugar, they are especially popular during Cologne’s carnival season and are equally suited to serving with coffee or as a snack.

This family recipe comes from the author’s best friend’s aunt Maria. Its especially light texture is attributed to the bicarbonate of soda.

Recipe details

• Yield: Approximately 40 balls, each 4–5 cm across
• Preparation: 10 minutes
• Cooking: 30 minutes
• Total time: 40 minutes

Ingredients

• 250 g quark, 20% fat
• 250 g type 405 flour
• 4 tablespoons sugar
• 2 medium eggs
• 1/2 teaspoon bicarbonate of soda
• 1 packet vanilla sugar, preferably Bourbon vanilla sugar
• 1 pinch salt
• 2–2 1/2 blocks pure vegetable frying fat, 1 kg each
• Powdered sugar, for dusting

Instructions

1. Roughly chop the vegetable fat and place it in a large, wide pot.
2. Heat the fat over medium heat. It must not become too hot. When a wooden spoon is dipped into the fat, only small, gentle bubbles should form around it.
3. While the fat heats, beat the quark with the eggs, sugar, and vanilla sugar until creamy.
4. Combine the flour, bicarbonate of soda, and salt. Add the dry ingredients to the quark mixture and mix into a firm dough. Switch from beaters to dough hooks if necessary.
5. Once the fat is ready, lower spoonfuls of dough into it. The dough may initially sink, but it should quickly rise and naturally become rounded.
6. Fry the quark balls until golden brown, turning them with two wooden spoons so they cook evenly.
7. Work in small batches so the balls have room to move without crowding or sticking together.
8. Remove each finished batch with a slotted spoon and drain on a baking sheet lined with paper towels.
9. Allow the balls to cool slightly, then dust them with powdered sugar.

Important frying tip

Keep the fat at a moderate temperature. If it is too hot, the balls may brown before their centers are fully cooked. Cooled frying fat can be strained into a suitable container, stored, and reused.