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  • 8 oz (250 gr) creme fraiche (white cheese)
  • 3 1/2 cups flour
  • 4 Heaping tbs baking powder (last time I used 4 tsp and it was fine....--Yossi 17:22, 30 December 2011 (UTC))
  • 2 (small) eggs
  • 4 tbs sugar
  • 8 oz (250 gr) sour cream (or yogurt)
  • 1 bottle of vegetable oil
  • your favorite jam (strawberry jam is recommended)
  • confectioners (powdered) sugar.


  • Put the oil in a deep pot and heat. Don't let the oil get too hot
  • Mix all cheese, flour, baking powder, eggs, sugar and sour cream in a bowl until smooth.
  • Keeping the oil hot, but not too hot, add spoonfuls of the batter to the oil, try to keep the batter from having spikes...
  • Batter will bubble and eventually brown, if the balls don't turn over on their own accord, give them a nudge
  • Remove and place on paper towels when browned. If oil is too hot, the batter will be uncooked in the center of the balls....
  • With a spoon or large syringe, introduce about half a spoon of jam into the balls.
  • Sprinkle with powdered sugar, and serve. Best when eaten fresh and warm.


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