Most of us know curd cheese balls as a sweet treat rolled in sugar. But this time our chef tried the savory version of the fluffy dough balls. Combined with fine cream sauerkraut a real delicacy. And the recipe is easier to follow than you would expect.


  • 250g low-fat curd
  • 4 egg yolks
  • 230g flour
  • salt
  • nutmeg
  • pepper
  • 1 tbsp. fine charcoal
  • 2.5 kg clarified butter for deep-frying

First, the curd and egg yolk must be mixed together to a smooth mass. Then the flour is slowly added to the curd-egg mass with a sieve, stirring constantly. Add the fine charcoal and stir well. Season the dough with salt, pepper and nutmeg and leave in the fridge for 10 minutes.

Put the clarified butter or vegetable fat in a small saucepan and set it on medium heat. Keep checking the temperature with the thermometer, the best way to bake the curd cheese balls is at 356 degrees. Since the dough is rather liquid, the small balls cannot be shaped by hand, which is why our chef recommends using an ice cream scoop or a small spoon to help you cut the small balls of dough and carefully add them to the hot fat. The balls should float in the fat for 4 to 5 minutes until they are baked. Take out the fried balls with a slotted spoon and drain well on a kitchen paper. The hot curd cheese balls can be served straight away.

A little tip: in hot fat, the balls rotate relatively well on their own and become roundish when baked.


  • 500g sauerkraut
  • 200g sour cream
  • 100ml prosecco
  • 100g finely chopped Tyrolean bacon
  • salt
  • sugar

For decorating:

  • 100g green asparagus
  • sliced almonds

Mix all the main ingredients together and boil them. Mix the green asparagus with the sauerkraut 3 minutes before serving. Decorate with almond leaves. Enjoy!

Rahmsauerkraut mit Topfnudeln