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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 lb (450 g) quark (fresh farmer's cheese) (estimated edible portion: 450 g)
1 cup (200 g) cooked mashed potatoes, cooled (estimated edible portion: 200 g)
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 the quark, cooled mashed potatoes, eggs, flour, granulated sugar, and salt. Mix until a soft, slightly sticky dough forms. Fold in the raisins if using.
2. Lightly flour your hands and work surface. Shape the dough into 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 about 1 tablespoon of butter. When the butter is foaming, add patties in a single layer without crowding the pan.
4. Fry the patties for 3–4 minutes per side, until deep golden brown and cooked through. Add more butter as needed; reduce the heat slightly if they brown too quickly. Cook in batches until all the dough is used.
5. Transfer the cooked Quarkkeulchen briefly to a paper-towel-lined plate to drain. Keep them warm in a low oven while finishing the remaining batches.
6. Serve warm, sprinkled with powdered sugar and accompanied by applesauce or plum compote.