{LHF Recipe} Low Carb Quark Balls. And 10 practical tips for easy frying at home.

M a colleague Jessica is more recently responsible for my sweet life. She constantly comes past my desk with some low carb-compatible delicacies. The whole ends with the fact that I want to have everything. Immediately. With the low carb bounties of 5 ingredients was the other day - and now she arranged in the kitchen appetizing brown round Dingsis on a plate. "A quarkball?" I could swear, she was strumming it with her eyelashes. The plate floated in front of my eyes and - schwups - the first little things in me had disappeared. Two or three followed. Or four. Eh?

I'm not that sweet at all. You know it already - with a Nutella bun you can not bait me in the morning (by the way not at night either). Jam toast for breakfast? Nope, better not. But in the afternoon, such a small piece of sweet is sometimes just fine. Such a quark ball has just the right size to make a cup of coffee or tea and even Low Carbler happy.

The consistency of Quarkbällchen is a bit stronger than it is known from fried yeast pastries like Berliners and Co. , In the Ruhr area Mutzenmandeln was offered to the baker in my childhood during Carnival or New Year's Eve. And so are these quark balls: dense, sweet, fried. And if you do it right, not greasy at all (though that's not the biggest problem for LCHF).

Before frying, I always had pretty big cuffs. And somehow I did not want to buy an extra device for one or two fries a year. But in fact it is half as wild. If you pay attention to a few things and conscientiously, you can just as safely as in the home deep fry in the pot.

My 10 tips for easy frying at home (without fryer):

  • Take a small or medium pot instead of throwing the biggest beast on the stove. The oil should then stand only a few inches high in the pot - the fried food (here our Quarkbällchen) should just be able to swim in it. It is therefore not necessary to use gallons of oil as in a French pub.
  • Always use the right type of frying oil or fat. Not every oil from the kitchen cabinet keeps the high temperatures well and is suitable. The revenge then, inter alia, with a rancid taste or leaves behind this unpleasant eternal frying vapors in the apartment.
  • Even if it annoys and you really want to be happy about the great result: frying lives on small portions. This keeps the temperature in the pot more stable and allows better control over the food. It's better to fry in two or three servings than throw it away all at once. : -)
  • The temperature should be considered roughly. A Einkochthermometer is there for example. very practical. If the frying oil is too cold, the deep-fried food sucks fully, becomes soggy and a real stomach turnaround. If it is too hot, everything turns into a dark brown disposable item in seconds - burnt on the outside, raw on the inside. Note the number of degrees in the recipe or make a single sample and then adjust the temperature a little bit up or down.
  • Order always helps. If you have hot oil on the stove, the environment should be as tidy as possible. Getting tangled up in the cable from the blender bar and tearing out storage jars and bowls (do not ask why I'm on such a thing!), Is not very helpful. In the immediate vicinity of the pot should be enough free working space. The pot should also be tip-proof and level on the hotplate.
  • Fat and water are enemies. Therefore never watery vegetables such as Tomatoes of cucumbers are fried. Never really.The dough formed a crust and separates moisture from fat. That way, wildly spitting fat due to drops of water is avoided right from the start.
  • Safety First: I protect my hands when frying with silicone gloves (see tip below), if anything should spurt out of the pot.
  • You should drain! Make a large plate with several layers of kitchen paper ready. With a slotted spoon (the big, flat stuffed stick with holes in it) you can easily turn the food into the pot and - if it is crispy brown - lift it out of the pot. The dripping on the kitchen crepe absorbs the excess fat and should not be left out.
  • And in the most unlikely case of cases: should unexpectedly start to burn the oil for a very naughty reason (eg because you have one) Hour from the pot and have the stove full load), then NEVER NEVER take water to extinguish. You risk a fat explosion, which sets fire to your whole place in a flash. If the pot burns, keep calm, put a lid on it and immediately turn off the heat. Multi-use: Allow the used oil in the pot to cool completely, pour it through a sieve lined with a paper towel into a clean glass jar and store until the next run. And if the oil is used a few times, please do not tip it in the toilet. Fat floats up, no. Dispose of with household waste - e.g. in a knotted plastic bag. Guaranteed tip-over and stain-proof: Take a liter or other tall container and coat it with a plastic bag that sticks over the top. Then fill in the oil and knot the bag. Done.

And now an extra bonus off topic tip: The man lets you align that you're a Snickers Always refrigerate before frying. Do not ask - he has spent some time in England.

So, and now you know everything, in a few minutes to conjure up wonderfully fresh, fragrant, fried Quarkbällchen & Co.

If you want to take it to the extreme, enjoy some freshly whipped cream or a chocolate ganache with the quark balls. Then you have landed from 5 o'clock tea very quickly at a luxury dessert. Wista Note, ne.

Here's the LCHF Recipe for Sweet Quarkballs

A recipe with the same amount of ingredients you can also find at LOW CARB delicacies. Maybe Jessica got inspired there.

Ingredients for about 14 pieces:

2 eggs (size M)
180 g quark (40%)
70 g coconut flour
10 g xylitol (birch sugar)
40 g protein powder Vanilla - 1 pinch of salt
1/2 pack of powdered powder
frying oil to bake
Powder Xylitol

Kitchen Crepe

And this is how it works:

The eggs with the cottage cheese smooth. Then add the dry ingredients and stir vigorously with a whisk. When the mixture thickens, knead it briefly by hand until a smooth dough is formed.

Fill frying oil in a medium saucepan approx. 4-5 cm high and heat on a medium heat. (The oil should be between 150 and 160 ° C hot.) If you have a cooking thermometer, can control the great.If necessary, turn with a skimmer. When the quark balls are appetizingly brown all around, lift them out with a slotted spoon and drain on a plate with a kitchen crepe.

When the quark balls have cooled slightly, sprinkle with powdered xylitol to taste and serve. Or refrigerate for later stored in an airtight box.

Tips: Coconut flour can hold different amounts of fluid depending on the variety and quality. If you want to avoid making the quark balls too dense, first take 50 grams of coconut flour and fry a sample ball. If the consistency pleases, just go ahead. If the balls are thicker, knead the remaining coconut flour under the dough.

I like to use disposable silicone gloves for kneading dough. I then let it fry at the same time - silicone insulates and protects the hands against any possible splatters.