“Americans have more food to eat than any other people and more diets to keep them from eating it. ” – Unknown
These little sweet morsels are just deliciously crispy on the outside and melt in your mouth fluffy, moist and citrusy on the inside. I used organic quark but you could easily substitute with any cream cheese and I have seen this recipe substituting with full fat sour cream. Also you could zest any other citrus you prefer. I have just sprinkled with icing sugar and served while still hot or warm, but a drizzle of maple syrup or reduced a little orange juice, sugar and orange liquor syrup would be perfect with these extremely light little treats. The method for making these is very similar to choux pastry. I prefer to fry with either grape seed oil or rice bran oil. Making these little balls is quick and very easy so I hope you will give them a go, you will find it hard to stop at one I promise you won’t be disappointed.
Makes approximately 26 small bite size (I used a baby ice-cream scooper or teaspoon)
- 180 g Organic Quark (cheese curd) or Full fat cream cheese
- 120 g Water
- 60 g butter
- A pinch of salt
- 4 teaspoons of orange zest
- 60 g caster sugar
- 150 g plain flour (sifted)
- 4 large free range eggs beaten lightly
- 1 teaspoon of baking powder (aluminium free from health food shop)
- Rice bran oil or Grape seed oil for frying
- Icing sugar for dusting after frying and draining the orange balls.
- Put the quark or cream cheese, water, butter sugar and salt in a saucepan on cook top at medium to high heat, stir to help dissolve and incorporate the ingredients.
- When all the ingredients is melted and starts to boil, immediately add the sifted flour ALL at once using a wooden spoon, quickly stir. Keep briskly stirring till the mixture forms a big ball of dough and is all cleaned away from the sides of the saucepan.
- Transfer the hot dough in a mixer using a paddle attachment and add the orange zest and begin to mix on medium speed gradually adding the lightly beaten egg little by little until well incorporated after each addition, (the egg must be completely soaked up before adding more liquid.)
- Add the baking powder with the last addition of egg and mix.
- Heat oil in large saucepan at 160° or test by putting a little dough in the hot oil and wait to see it slowly rise to the top after a few seconds.
- Using two teaspoons to shape or a little ice-cream scooper gently place a few dough balls in the hot oil. Turn the balls so they fry evenly. They take approximately 5-7 minutes to fully cook.
- When cooked drain on paper towel then dust with sifted icing sugar.
- Best served warm and eaten the same day.