Quarkkäulchen: Fried pancakes with quark cheese, potatoes.
Quarkkäulchen are a delectable German specialty that consists of small, fried pancakes with a delightful combination of quark cheese and potatoes. The dish is traditionally made by creating a tender dough using mashed potatoes, quark cheese, flour, eggs, and a pinch of salt. Sometimes, a touch of vanilla or lemon zest is added for extra flavor. The dough is then formed into small patties and pan-fried until they are golden and crispy on the outside while remaining soft and fluffy on the inside. Quarkkäulchen can be enjoyed as a sweet treat when dusted with powdered sugar and accompanied by apple sauce or preserves or served as a savory side dish with meats and vegetables. They are a popular comfort food in Saxony and are cherished for their unique texture and satisfying taste.
Today, we're taking a culinary journey back in time to explore a dish from the former East Germany - Saxon Potato Pancakes, also known as Quarkkäulchen. It wasn’t all bad in the DDR, especially the food, and these quark pancakes were a standout. I still cherish the days of visiting my grandparents, stepping into their kitchen-living room, and being welcomed by the irresistible smell of these savory treats. Follow along for my grandmother’s cherished recipe for this historic and delicious dish!
Ingredients:
- 750g of starchy potatoes (preferably from the day before)
- 500g of quark (a type of fresh dairy product)
- 250g of flour, and extra for dusting
- 100g of raisins (optional; can substitute with currants, sultanas, or cranberries)
- 2 eggs (1 whole, 1 yolk)
- Grated zest of 1 lemon
- A few drops of lemon juice
- 1-2 tablespoons of raw cane sugar (to taste)
- A pinch of salt
- A dash of nutmeg
- Vegetable oil for frying
- Cinnamon sugar for serving
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Prep Time: 30 minutes (if using cold pre-cooked potatoes)
Cook Time: 15 minutes
Total Time: 45 minutes
Equipment: stovetop, pot, mixing bowl, skillet or pan, potato ricer (optional), spatula
Servings: Approximately 15 pancakes
Instructions:
1. If you haven’t done so already, cook your starchy potatoes until they are tender. Allow them to cool, then peel and either mash or push through a potato ricer. Make sure the mashed potatoes are cold before moving on to the next step.
2. In a large mixing bowl, combine the quark with the sugar, pinch of salt, lemon zest, and a few drops of lemon juice. Add one whole egg and one egg yolk to the mixture and stir to incorporate. Sprinkle a dash of nutmeg into the mix.
3. Gradually fold the cold mashed potatoes into the quark mixture. Begin to add the flour, gently combining it with the wet ingredients. If the dough is too sticky, add a little more flour until it has a pliable, smooth texture.
4. If using raisins or any other dried fruit, soak them in a little water or apple juice to soften, then drain and add to the dough. Knead the mixture using clean hands until all ingredients are well incorporated.
5. Dust your work surface with flour. Take chunks of the dough and roll it into an oblong shape on the floured surface, coating it lightly with flour. Cut the logs into slices, approximately 2.5cm thick.
6. Flatten each slice into a pancake shape, about one centimeter thick. Make sure the pancakes are well dusted with flour on both sides to prevent sticking in the pan.
7. Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is hot, gently place the pancakes in the pan, but do not overcrowd them. Fry each side until golden brown, which should take about 2-3 minutes per side.
8. Once golden and crispy, remove the potato pancakes from the pan and place them on a paper towel to absorb any excess oil. While still hot, sprinkle each pancake generously with cinnamon sugar.
9. Serve immediately and enjoy the taste of Saxony right from Grandma Betty's kitchen!
Cooking Tips:
- If the dough seems too wet, add flour gradually until the desired consistency is achieved.
- Do not overmix the dough to ensure the pancakes remain light and fluffy.
- Keep an eye on the temperature of the oil to prevent the pancakes from burning or absorbing too much oil.
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This delightful recipe is brought to you by Grandma Betty’s cooking channel. Come visit us at https://www.youtube.com/@omabettyskochkanal for more heartwarming and traditional recipes.
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