Prep: 1h - Makes 35
Finger Food for Afternoon Tea
2 tbsp vanilla sugar
1 tbsp vanilla extract
1 tbsp baking powder
¼ tsp salt
2l oil, for frying
Put the butter with the sugar, vanilla sugar and vanilla extract in a bowl and mix. Add the soft white cheese and mix again. Add the eggs one at a time, beating between additions. Add the flour, baking powder and salt and mix to get a smooth batter.
Heat the oil in a deep-fat fryer or large saucepan to 180°C.
Fry the Quarkbällchen in batches: take a teaspoon of batter and shape into a ball with a second teaspoon. Slide into the hot oil and fry the balls in batches for approximately 4 minutes, stirring regularly with a slotted spoon until the balls are nicely browned all over.
¼ tsp cinnamon
In a deep plate, mix the sugar with some cinnamon and set aside.
Remove the fried balls with a slotted spoon and drain on a piece of kitchen paper, then roll the hot balls in the cinnamon sugar.
Continue with the remaining batter until everything is used up.
These are best eaten on the day they are made or they can be frozen. They are best reheated briefly in the microwave, so that they are slightly warm.