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Quarkkeulchen

Traditional Saxon potato and quark cheese patties subtly flavored with lemon zest and raisins. These tender pan-fried fritters are crisp on the outside and served with a dusting of cinnamon sugar.

35 minMediumServes 4290 cal/serving

GermanDessertStovetopVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

  • 1 lb boiled potatoes, mashed
  • 1 cup quark cheese
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1 tsp lemon zest, grated
  • 2 tbsp granulated sugar
  • 1/4 cup raisins
  • 2 tbsp butter
  • 1 tbsp cinnamon sugar

Instructions

  1. 1

    Mix 1 lb mashed boiled potatoes, 1 cup quark cheese, 1 beaten egg, 1/2 cup all-purpose flour, 1 tsp grated lemon zest, 2 tbsp granulated sugar, and 1/4 cup raisins in a bowl until a smooth dough forms.

  2. 2

    Shape dough into small round patties about half an inch thick.

  3. 3

    Melt 2 tbsp butter in a large skillet over medium heat.

  4. 4

    Fry patties for 3 to 4 minutes per side until golden brown and cooked through.

  5. 5

    Dust with 1 tbsp cinnamon sugar before serving warm.

Questions

Can I make Quarkkeulchen dairy-free?

Yes. The dairy in this entry is 1 cup quark cheese, 2 tbsp butter. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Quarkkeulchen gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Quarkkeulchen keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Quarkkeulchen?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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