Potato Fritters with Cinnamon Sugar

Kitchen Cookware
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.
Course Appetizers, Snack
Cuisine Saxony-Anhalt
Keyword Potato


  • 3 medium starchy yellow potatoes
  • 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


  • 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.
Adapted from Spoonfuls of Germany by Nadia Hassani


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