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Liberté Quark Cheese Fritters, Salted Butter Caramel Sauce

Quantity :


Cooking time :

Preparation time:

20 minutes


Quark Cheese Fritters
  • 100 g (1) Liberté Quark Fresh Cheese
  • 30 ml (2 tbsp) Sugar
  • 1 Zest of one lemon
  • 1 Egg
  • 1 Egg yolk
  • 125 ml (1/2 cup) All-purpose flour
  • 5 ml (1 tsp) Baking powder
  • 1 Pinch of salt
Salted Butter Caramel Sauce
  • 30 ml (2 tbsp) Corn syrup
  • 125 ml (½ cup) Sugar
  • 60 ml (¼ cup) Water
  • 75 ml (⅓ cup) 35% cream
  • 30 ml (2 tbsp) Cold salted butter


Quark Cheese Fritters

  1. In a bowl, whisk together the Liberté Quark Cheese, sugar, lemon zest, egg and egg yolk. In another bowl, sift the flour, baking powder and salt.
  2. Using a rubber spatula, stir all dry ingredients into the cheese mixture.
  3. Cover the dough with plastic wrap and put it in the refrigerator for at least 30 minutes.
  4. Preheat a deep fryer to 350 °F (180 °C) with canola oil.
  5. Using two teaspoons, drop carefully into the hot oil small balls of donut dough.
  6. With a slotted metal spoon, turn over the fritters a few times until a uniform colour is obtained.
  7. When the fritters are golden brown, drain and roll them immediately in granulated sugar.


Salted Butter Caramel Sauce 

  1. In a small saucepan, heat the corn syrup, sugar and water over high heat until the mixture turns into a fairly dark caramel, about 2 minutes.
  2. In another small saucepan, bring the cream to a boil, remove from heat and keep warm.
  3. Remove the saucepan of syrup from heat and drizzle with the hot cream while tossing to avoid causing a thermal shock.
  4. Mix the butter into the caramel and toss until it emulsifies.
  5. Serve the fritters while still warm with caramel sauce.



The caramel sauce can be kept in an airtight container for up to 2 weeks in the refrigerator.

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