Yield: 10-15 balls
250 grams/9 oz. quark cheese (gevinah levanah in Israel)
1 egg
2 pinches salt (if you like things more salty, add more)
3 heaping tablespoons flour (add or subtract flour to achieve a thickness you like, as the original consistency of the cheese is not always the same)
Mix by hand.
Preheat 2 inches of oil over high heat until bubbling. Lower flame.
Use a spoon or cookie scooper to drop in the cheese mixture.
Fry 1-2 minutes until golden on both sides.
Remove from pan and drain on a paper towel-lined plate.
These taste delicious fresh and warm, but are also great at room temperature.
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