Entree: Germany – Saxony – Sächsische Quarkkeulchen (Saxon pan-fried quark and potato fritters)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (450 g) quark (fresh farmer's cheese)
- 1 cup (200 g) cooked mashed potatoes, cooled
- 2 large eggs, approx. 100 g total
- 1/2 cup (60 g) all-purpose flour, plus extra for dusting
- 3 tbsp (45 g) granulated sugar
- 1/2 tsp (2.5 g) fine sea salt
- 1/4 cup (40 g) raisins (optional)
- 3 tbsp (45 ml) unsalted butter for frying
- Powdered sugar and applesauce or plum compote for serving

Instructions

1. In a large bowl combine quark, cooled mashed potatoes, eggs, flour, sugar, and salt until a soft, slightly sticky dough forms. Fold in raisins if using.
2. Dust your hands and a work surface lightly with flour. Shape the dough into small patties about 2–3 inches (5–7 cm) across and 1/2 inch (1 cm) thick.
3. Heat a large skillet over medium heat and add 1 tbsp (15 ml) butter. When foaming subsides, add a single layer of patties without crowding.
4. Fry each side 3–4 minutes until deep golden brown and cooked through, adding remaining butter as needed and reducing heat slightly if they brown too quickly.
5. Transfer cooked Quarkkeulchen to a paper towel-lined plate to drain briefly. Keep warm in a low oven while you finish remaining patties.
6. Serve warm sprinkled with powdered sugar and accompanied by applesauce or plum compote.