Easy German Donut Holes
Serves 16
15 mins prep
10 mins cook
10 mins Cooling Time
35 mins total
These German donut holes are a staple at German carnvival! They're made with quark, but work well with Greek yogurt (or sour cream or farmer's cheese). This addition helps to get them perfectly fluffy and soft. And here's a fair warning: they come together so quickly, you'll make Quarkbällchen over and over again!
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Using a whisk or rubber spatula, combine all ingredients (except milk) in a large bowl to create a smooth, thick batter, similar to Spätzle in consistency. The batter should be thick and you should be able to barely stir it.
If needed, add some milk (this really depends on the consistency of the quark or quark substitute you're adding).
See notes for substitutes for quark or learn to make quark in my membership.
Clip a candy thermometer to a pot, fill at least 3 inches with frying oil, and heat to correct frying temperature (about 350℉ or 180℃).
Using two large spoons, scoop out the batter and drop it into the hot oil. Work in batches. You want enough room for the Quarkbällchen to be able to swim on the surface. They will expand to about twice the size, so account for that.
Fry until golden brown, about 3 to 5 minutes total, flipping them halfway through.
Remove your cooked donuts from hot oil using a steel skimmer (or slotted spoon) and transfer them to a plate covered with a paper towel or a cooling rack. Allow cooling for a few minutes before dusting with powdered sugar.
If filling, fit a pastry bag with a filling tip and your favorite jam or Nutella. Raspberry jam works best for filling as it's a smooth consistency already.
I also love dipping them in Rote Grütze, a German berry sauce!
