Quarkkeulchen

Ingredients

• 500 g soft‑cooking potatoes (cooked, from previous day)
• 2 tbsp currants (add more or omit as desired)
• 100 g flour
• 2 Eggs
• 0.5 untreated lemon (zest)
• 350 g low‑fat quark
• Salt
• clarified butter (for frying)
• sugar‑cinnamon mixture (for coating)

Instructions

1. 1.

   Soak the currants in hot water until they swell. Peel and grate the cold cooked potatoes into a bowl. Sift flour over them, add eggs, lemon zest, quark and salt; mix into a smooth dough. Fold in the drained currants. Heat clarified butter in a non‑stick pan.

2. 2.

   Shape small round cakes (keulchen) from the dough and fry them golden‑brown on both sides in batches. Drain on kitchen paper. Toss the keulchen in sugar‑cinnamon mixture, plate on a dish and serve; they pair well with compote.