Quarkkeulchen

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Place the peeled and quartered potatoes in a pot with cold, salted water. Bring to a boil and cook until fork-tender, about 20 minutes.

   Ongeveer 20 min

2. 2

   Drain the potatoes well and return them to the hot pot to steam dry for one minute. Mash until completely smooth using a potato masher or ricer.

   Ongeveer 5 min

   Tip van de kok: Using a potato ricer creates the finest, smoothest texture for the dough.

3. 3

   Transfer the mashed potatoes to a large bowl and let them cool for about 10 minutes until they are just warm, not hot to the touch.

   Ongeveer 10 min

4. 4

   Add the quark, egg, all-purpose flour, granulated sugar, and ground cinnamon to the cooled potatoes. Mix with a spoon until just combined into a soft dough.

   Ongeveer 3 min

   Tip van de kok: Do not overmix, as this can make the Quarkkeulchen tough.

5. 5

   If using, gently fold the raisins into the dough.

   Ongeveer 1 min

6. 6

   With lightly floured hands, shape the dough into about 12 small, thick patties.

   Ongeveer 7 min

7. 7

   Melt a portion of the butter in a large non-stick skillet over medium heat.

   Ongeveer 2 min

8. 8

   Working in batches to avoid crowding the pan, fry the patties for 3-5 minutes per side until golden brown and cooked through.

   Ongeveer 10 min

9. 9

   Transfer the cooked Quarkkeulchen to a plate. Add more butter to the pan as needed for the remaining batches.

   Ongeveer 1 min

10. 10

    Serve immediately, dusted with powdered sugar and with a side of applesauce, if desired.

    Ongeveer 1 min