Batter-Dipped Cheese Balls

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

Directions

Prepare the Cheese Balls

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

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

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

Prepare the Dipping Batter

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

2. 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.)

Fry

1. 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.

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

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