German cuisine · Breakfast & Eggs

Quark Fritters

Saxon fritters made of quark and potatoes, fried golden in clarified butter and sprinkled with cinnamon sugar.

Ingredients · for 4 servings

• 500 g starchy potatoes
• 250 g low-fat quark
• 100 g flour
• 1 egg
• 50 g sugar
• 50 g raisins
• 1 organic lemon
• 1 pinch salt
• 3 tbsp clarified butter
• 3 tbsp cinnamon sugar
• 200 g applesauce

Instructions

1. The day before, boil the potatoes in their skins for 25 min. until soft, let cool, peel and press cold through a potato ricer – cold potatoes bind much better.
2. Soak the raisins in warm water for 10 min. and drain well; wash the lemon in hot water and finely grate the zest.
3. Knead the potatoes, quark, flour, egg, sugar, lemon zest and salt into a soft, just-shapeable dough and fold in the raisins.
4. Let the dough rest in the fridge for 20 min., then shape into 12 flat patties about 1.5 cm thick with damp hands.
5. Heat the clarified butter in a pan over medium heat and fry the patties for 3–4 min. per side until golden brown, turning only once.
6. Sprinkle generously with cinnamon sugar right away and serve with the applesauce.