Quarkkeulchen
A crispy and filling dish that is a staple of Saxony's cuisine. Combine potatoes, quark, lemon zest, and dried fruit for a delicious appetizer or snack to be sprinkled with cinnamon sugar and enjoyed with a fruit compote.
Ingredients
- 3 medium starchy yellow potatoes
- ⅓ cup raisins, currants, or other small dried fruit pieces
- 1 cup quark or Greek yogurt
- ¾ cup all-purpose flour
- 2 tbsp sugar
- 2 eggs lightly beaten
- ½ tsp finely grated lemon zest
- pinch of salt
- pinch of nutmeg
- vegetable oil for sauteeing
- cinnamon sugar for sprinkling
Instructions
- Boil the potatoes in their skins. Cool slightly, then peel. Refrigerate for several hours or, for best results, overnight.
- Soak the raisins in a small bowl of hot water for 5 minutes. Drain and pat dry with paper towels.
- Very finely grate the boiled potatoes. Mix the quark, flour, sugar, eggs, lemon zest, salt, and nutmeg and knead into a smooth dough. Add the raisins and shape into a 2-inch-diameter log with moistened hands. Cut the log into 12 to 15 equal thick slices and form little patties about ¾ inch thick.
- Heat the oil in a large skillet. Saute the fritters until golden brown on one side; then carefully turn them with a spatula and brown the other side. Serve warm with cinnamon sugar and some fruit compote.
Notes
- If cinnamon sugar is not available, simply sprinkle cinnamon and granulated sugar on the fritters individually.
- For fruit compote ideas, try apricot-blackberry compote or apricot-raspberry compote
