Name: Quark Fritters
Yield: Yield: 8 Portions
Cuisine: German
Ingredients: 1 egg; 1½ tsp/7.5 mL lemon juice; 1 tsp/5 mL vanilla extract; 2½ oz/71 g sugar, plus as needed, for finishing; 1½ oz/43 g butter, melted; ½ tsp/2 g kosher salt; 1½ tsp/5 g finely grated lemon zest; 7 oz/198 g quark, drained in cheesecloth; 2 fl oz/60 mL whole milk, warmed to 100°F/38°C; 1 tsp/3 g active dry yeast; 8 oz/227 g all-purpose flour; Canola oil, as needed, for deep-frying

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Dough

2 fl oz/60 mL whole milk, warmed to 100°F/38°C
1 tsp/3

Method

For the dough, combine the milk and yeast. Allow to hydrate for 20 seconds, and add the butter, sugar, vanilla, egg, salt, flour, quark, lemon zest, and lemon juice. Work into a very soft dough, adding more flour or milk as needed. In a container with a tight-fitting lid, in a warm space, allow the dough to double in size, about 1 hour.
Once the dough has doubl