Recipe by Faigy Grossman

Batter-Dipped Cheese Balls

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Dairy Dairy
Easy Easy
8 Servings

Although they may seem time consuming, these divine cheese balls take less time to prepare than waiting for a dough to rise for sufganiyot! I prepped the balls the day before and then dipped and fried them when we were ready to enjoy… and enjoy we did!   Yields about 3 and 1/2 dozen balls


Cheese Balls

  • 7 ounces (200 grams) Kedem Tea Biscuits (any flavor)

  • 1 (8.82-oz./250-g.) container 5% quark cheese (such as Tnuva)

  • 1/4 cup (1/2 stick) butter or margarine, melted

  • 1/2 cup sugar

For Serving

Dipping Batter

  • 1 cup milk

  • 2 teaspoons oil, plus additional for frying


Prepare the Cheese Balls


Place tea biscuits in a food processor and process until fine crumbs form.


Mix with quark cheese, butter, sugars, and cream cheese and chill for 30 minutes.


Form balls (mine were a bit smaller than walnuts) and place in a pan to freeze.

Prepare the Dipping Batter


When ready to fry, combine dry batter ingredients in a mixing bowl. Stir in milk and oil and mix well or whisk to combine.


Heat oil in a small, deep pan. (You want it hot but not smoking — test for readiness by dropping a bit of batter into the pot; it should sizzle and float to the top.)



Working with one ball at a time, drop into batter and submerge to coat, then remove with a fork and lower into the pot of oil. After a few minutes, gently nudge off the bottom of the pot so it doesn’t burn; it should float to the top of the oil. Fry until evenly browned on all sides, and remove to paper-towel-lined pan to drain. Repeat with remaining balls.


Sprinkle balls with confectioners’ sugar and serve hot, along with the sauce of your choice.


If preparing in advance, refrigerate or freeze balls once fried. Bring to room temperature before heating through.


Styling and Photography by Sina Mizrahi

Batter-Dipped Cheese Balls

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2 years ago

would these taste good once cooled? just don’t like the taste of hot cheese