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.
- 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
Adapted from Spoonfuls of Germany by Nadia Hassani
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.
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