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Quarkballchen

FranDaMan

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FranDaMan Apprentice
FranDaMan
Posted

My wife and I were in Germany this past fall (BEFORE I got the DH and went gluten-free!) and happened upon a vendor in the shadow of Neuschwanstein castle selling what we later learned to be quark balls. Quark is a kind of cheese. It reminds me of yogurt actually. Anyway, they made these deep fried dough balls with the cheese in the mixture. If they're cooked properly they are basically a large doughnut hole. But if you time it just right and leave the very center a bit undercooked it is like eating a cheese filled doughnut right from the fryer.

So, now that I have to be gluten-free we finally found a source for the Quark here in the states but the only recipes I can locate are not only glutened but in metric units! Can anyone help with the following?

2 large eggs

40 grams sugar

500 grams quark

20 grams butter, melted

266 grams plain flour

67 grams corn flour

4 teasp. baking powder

fat or oil suitable for deep frying

I can translate eggs and teaspoons fine ;) It is the grams to cups and what flour version or combination to use that is bothersome.

To give credit where it is due: Open Original Shared Link is the English translated page with some pictures.

Another recipe that seems to be identical has the 67 grams of corn flour listed as corn or potato starch so I'm a bit fuzzy there as well. It is here: Open Original Shared Link

Any help is most appreciated.

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MaryJones2 Enthusiast
MaryJones2
Posted

This site from Open Original Shared Linkmay be helpful with the conversion. I use it a lot these days. I'd try several gluten-free flour mixes and see what kind of results you get. I don't know which would taste best though so I don't have any brand recommendations.

FranDaMan Apprentice
FranDaMan
Posted
  • Author

Nice site! I'll definitely put it to use in the next few days and let everyone know how they turned out!

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