Simply make gluten-free quark balls yourself I Ruut

grain free | gluten free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for about 15 pieces

• 1 egg, size L
• 50 grams of sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 125 g cottage cheese
• 90 g Ruut cassava flour
• 35 g cornstarch
• 1 teaspoon psyllium husk flour
• 1 1/2 tsp baking powder
• 50ml milk

For frying:

approx. 500 ml cooking oil, eg sunflower oil

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Cream the egg with the sugar, vanilla sugar and a pinch of salt for a few minutes. Stir in the cottage cheese.
2. Add the flours and baking powder and stir just until combined. Then stir in the milk.
3. Heat the oil in a small saucepan. It must not be too hot, otherwise the quark balls will burn too quickly, but they will still be raw on the inside! It is best to measure the temperature with a thermometer, it should be around 180°C. (see tips)
4. In the meantime, form about 15 small balls from the dough with lightly floured hands. They rise while frying, so don't form balls that are too big.
5. Now put the balls in portions (about 4-5 pieces) into the hot fat and bake for 3-4 minutes until golden brown. Turn every now and then and make sure they don't touch the ground. Remove with a slotted spoon and immediately roll in a plate with sugar and place on a wire rack to cool.
6. The quark balls taste best fresh, still lukewarm. But they can also be reheated in the oven.

TIPS:

• If you don't have a thermometer, you can stick the handle of a wooden spoon into the hot fat and see if small bubbles rise. If so, the fat is hot enough. Then turn the temperature down a bit. Once you drop the balls into the fat, the fat will cool, so make sure it stays hot enough.
• If the fat is too hot, the balls will quickly turn dark on the outside, but will still be raw on the inside. So rather fry a little longer at less heat than too short at too high a heat!
• It's best to start with just one quark ball and see how you get on with the hot fat and whether it's hot enough. When your quark ball is done and the inside is cooked through, you can fry the others.