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Saxon Quarkkeulchen | Golden-Brown Brunch Classic
(0)
30 min
Quick
Knuspr-Küche
Ein traditionsreicher Liebling aus der deutschen Küche: Außen goldbraun und knusprig, innen wunderbar saftig und zart. Aus feinem Speisequark und gestampften Kartoffeln zubereitet, verfeinert mit Zitrone und serviert mit frischen Sommer-Heidelbeeren und Zimtzucker. Perfekt für einen genussvollen Sonntagsbrunch.
Preparation method
Preparing the Dough
Boil the floury potatoes until tender, let them cool completely (or use pre-cooked potatoes from the day before), peel and mash finely or press through a potato ricer.
Knead the mashed potatoes together with the quark, egg, flour, sugar, a pinch of salt, and finely grated lemon zest in a bowl into a smooth, pliable dough.
With lightly floured hands, shape the dough into about 6–8 equal-sized, flat patties (approx. 1.5 cm thick).
Chef's tip
Quarkkeulchen turn out especially tender and moist if you use cooked potatoes from the day before, as they contain less residual moisture.
Instead of blueberries, homemade applesauce or stewed plums also taste delicious with them in late summer.
Ingredients
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