Here's a recipe from Etablissement Max in Ghent.
We loved this restaurant so much that we decided to import their cookbook so we could give it as our Christmas gift. Tonight we made this recipe for 3 generations of Feinbergs.
It sounds complicated but really isn't...Quark balls. No, you don't need to buy a particle accelerator - and you won't be causing any subatomic collisions in your kitchen, You'll be frying up delicious treats instead. These tasty doughnut-like fritters go great with apple cider our your favorite Belgian beers (like Scaldis or Moinette, Witkap Tripel, or St Amand) and are warm enough to ward off the coming chill.
Heart Healthy and Delicious!
Ingredients:
4 heaping tablespoons of flour
70g honey
500g of ricotta (American adaptation)
4 eggs
1 heaping teaspoon of cinnamon
grated rind of 1 unwaxed/unsprayed lemon
olive oil - for deep frying (if you don't want the slight flavor that comes with olive oil, vegetable oil will do)
Prep:
1. Leave the curds to drain in a sieve and press out all excess liquid with a fork.
2. In a small bowl beat the eggs till they are light and airy.
3. Add to the eggs the curd, cinnamon and grated lemon and stir until the mixture is firm.
4. Mix half the flour (2tbsp) into this batter.
5. Cover with a clean tea towel and leave to rest for about 10 minutes.
6. Wash your hands thoroughly and dry them well. Dust hand with the remaining flour and roll ping-pong sized balls of dough.
7. Heat the olive oil in a frying pan with a high sides.
8. Once the oil is hot enough (375F, 190C), fry the balls until golden brown.
9. Place the fried Quark Balls on paper towel to collect any excess oil.
10. Serve slightly warm and drizzled with honey. Enjoy with a cup of apple cider!
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