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Kohupiimapontลกikud
Estonian Quark Fritters
These delightful little fritters, made with quark (kohupiim), are a beloved Estonian comfort food. They are crispy on the outside, soft on the inside, and best served warm, dusted with powdered sugar.
๐ง ์ฌ๋ฃ
- 250 g Quark (kohupiim)(full-fat recommended)
- 2 large Eggs
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 2 tbsp Sugar(or to taste)
- 3 cups Vegetable oil(for frying)
- Powdered sugar(for dusting)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a medium bowl, whisk together the quark and eggs until well combined.
- 2
In a separate bowl, whisk together the flour, baking powder, salt, and sugar.
- 3
Gradually add the dry ingredients to the quark mixture, stirring until just combined. Do not overmix; a few lumps are okay.
- 4
Heat vegetable oil in a deep saucepan or Dutch oven over medium-high heat until it reaches about 350ยฐF (175ยฐC). A drop of batter should sizzle immediately.
- 5
Using two spoons, carefully drop dollops of batter (about 1 tablespoon each) into the hot oil. Do not overcrowd the pan.
- 6
Fry for 2-3 minutes per side, until golden brown and puffed up. Use a slotted spoon to turn them and remove them from the oil.
- 7
Drain the fritters on paper towels. Dust generously with powdered sugar before serving warm.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the oil is at the correct temperature for crispy fritters.
- โUse full-fat quark for the best flavor and texture.
- โThese are best enjoyed fresh, but can be reheated briefly in a moderate oven.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a teaspoon of lemon zest to the batter for a citrusy note.
- Serve with a side of berry jam or applesauce.
- For a sweeter fritter, add an extra tablespoon of sugar to the batter.