Traditional Viennese Curd Fritters | Golden Brown & Fluffy

In a mixing bowl, whisk together the curd cheese, eggs, granulated sugar, vanilla sugar, a pinch of fine salt, and a little freshly grated zest of the organic lemon until creamy.

Sift the smooth wheat flour with the baking powder and quickly fold into the curd mixture to form a thick, shapeable dough. Let the dough rest for about 10 minutes at room temperature.

In a wide pot or deep pan, heat the sunflower oil to approx. 165–170 °C. Preheat the oven to 60 °C top/bottom heat to keep the fried curd fritters warm later.