📝 About This Recipe
Hailing from the heart of Saxony, Quarkkeulchen are a beloved German treasure that beautifully blur the line between a hearty snack and a delicate dessert. These pan-fried delights combine silky mashed potatoes with tangy Quark cheese to create a unique texture that is crisp on the outside and incredibly fluffy within. Scented with lemon zest and studded with rum-soaked raisins, they offer a nostalgic taste of German home cooking that is both comforting and sophisticated.
🥗 Ingredients
The Potato Base
- 500 grams Starchy Potatoes (boiled in skins the day before, peeled and finely mashed)
- 1/4 teaspoon Salt (for the potato water)
The Dough
- 250 grams Quark (low-fat or 20% fat, well-drained)
- 100-150 grams All-purpose Flour (plus extra for dusting)
- 1 large Egg (at room temperature)
- 3 tablespoons Granulated Sugar
- 1 teaspoon Lemon Zest (from an organic, untreated lemon)
- 1 teaspoon Vanilla Extract (or one packet of vanilla sugar)
- 50 grams Raisins (optional, soaked in warm water or rum)
For Frying & Serving
- 3-4 tablespoons Clarified Butter (Butterschmalz) (for frying)
- 2 tablespoons Cinnamon Sugar (for dusting)
- 1 cup Applesauce (Apfelmus) (traditional accompaniment)
- 1/2 cup Fresh Berries (for garnish)
👨🍳 Instructions
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1
If you haven't already, boil the starchy potatoes in their skins until tender. It is best to do this a day in advance so they lose moisture; peel them while warm, but let them cool completely before mashing.
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2
Press the cold, peeled potatoes through a potato ricer into a large mixing bowl. The finer the rice, the smoother your Quarkkeulchen will be.
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3
Place the Quark in a clean kitchen towel and squeeze out any excess liquid. This is a crucial step to ensure the dough isn't too sticky.
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4
Add the drained Quark, egg, sugar, lemon zest, and vanilla to the mashed potatoes. Mix gently with a wooden spoon until combined.
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5
Gradually sift in the flour. Start with 100g and add more only if the dough is too wet to handle. The dough should be soft but manageable.
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6
If using raisins, pat them dry and fold them gently into the dough. Avoid overworking the dough, or the 'Keulchen' will become tough.
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7
Dust your work surface generously with flour. Divide the dough into 8-10 equal portions.
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8
Roll each portion into a ball, then flatten it into a patty about 1.5 cm (1/2 inch) thick. Use a floured hand to keep them from sticking.
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9
Heat the clarified butter in a large non-stick skillet over medium heat. You want enough fat to shallow fry the patties effectively.
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10
Place 3-4 patties in the pan at a time, being careful not to overcrowd. Fry for 4-5 minutes on the first side until deep golden brown.
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11
Carefully flip the patties and fry for another 3-4 minutes. Adjust the heat if they are browning too quickly; the inside needs to set while the outside crisps.
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12
Remove the Quarkkeulchen from the pan and place them briefly on paper towels to drain any excess fat.
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13
While still hot, dredge or sprinkle both sides with cinnamon sugar.
💡 Chef's Tips
Always use starchy (mealy) potatoes; waxy varieties will make the dough gummy. If you cannot find Quark, you can substitute with well-drained Ricotta or Greek yogurt that has been strained through cheesecloth for 4 hours. Do not skip draining the Quark; excess moisture is the number one reason the dough falls apart in the pan. Letting the boiled potatoes sit overnight allows the starch to retrograde, which creates the perfect structural base for the dough. Use clarified butter (Butterschmalz) rather than regular butter to prevent burning at the medium-high temperatures required for frying.
🍽️ Serving Suggestions
Serve warm with a generous side of chilled, homemade applesauce (Apfelmus). Pair with a hot cup of German filter coffee or a robust Earl Grey tea. For a more decadent dessert, add a dollop of lightly sweetened whipped cream and a drizzle of plum compote. In the summer, serve alongside fresh macerated strawberries or raspberries. For a savory twist, omit the sugar and raisins and serve with smoked salmon and herb cream.