Quarkkäulchen: Saxon Quark and Potato Pancakes with Cinnamon Sugar

Method

You'll needsieve, large mixing bowl, potato ricer or grater, large nonstick frying pan, spatula, paper towels, ovenproof platter for keeping warm

1. Prepare

   Put the Quark in a fine sieve and let it drain for about 10 min so the dough does not turn out too soft. Meanwhile, peel the potatoes and press them through the ricer into the large bowl, or grate them on the fine side of the grater. There should be no lumps left.

2. Mix the dough

   Add the drained Quark, eggs, sugar, vanilla sugar, salt and lemon zest to the potatoes. Sift the flour over the top and mix everything with a wooden spoon into a smooth, soft dough. If you like, fold in the raisins now. Mix only until no flour is visible.

3. Rest and shape

   Let the dough stand for 10 min so the flour absorbs the moisture. Preheat the oven to 80 °C (175 °F) with top and bottom heat. Dust your hands with a little flour, roll 16 balls of about 5–6 cm and press them into patties a good 1 cm thick. If the dough is very sticky, work in another 1–2 tbsp flour.

4. Fry until golden

   Melt 2 tbsp clarified butter in the pan over medium heat. Add 5–6 Käulchen with a little space between them and fry for 3–4 min per side until golden brown and crisp all over. Turn them only when the underside releases from the pan on its own.

5. Keep warm

   Lay the finished Käulchen briefly on paper towels, then keep them warm in the oven. Add fresh clarified butter to the pan for each batch and fry the rest of the dough the same way. Meanwhile, mix the cinnamon with the 4 tbsp sugar in a small bowl.

6. Serve

   Divide the hot Quarkkäulchen among plates, sprinkle generously with cinnamon sugar and serve the applesauce alongside. Allow about four per person.