John Myers
Saxon Quark Dumplings
The perfect saxon quark dumplings recipe with a picture and simple step-by-step instructions.
- 1,5 Kg Potatoes
- 500 g Quark, dry
- 4 Eggs
- 2 tbsp Flour
- 2 tbsp Raisins or currants
- Oil for frying
- Salt, nutmeg, lemon peel or flavor, sugar and cinnamon
- The potatoes are cooked with the skin on, peeled off while still hot and immediately pressed through a sieve (or the potato press). Then let it cool down. The quark is then also passed through a sieve and mixed with the potato mixture.
- Depending on your taste, you can now season the mixture with a little sugar, lemon flavor, nutmeg and a pinch of salt. Now you add the eggs and the flour and finally the raisins. (I make the little cows for me without it, though. I think there is nothing more scary than raisins in there somewhere)
- The whole mass is now worked through well. On a floured board, you form flat cowslips (diameter: 8cm, thickness: 1 1/2 cm). These caterpillars are then roasted golden-yellow on both sides in hot oil.
- When they are ready, sprinkle them with cinnamon and sugar and eat them warm with applesauce, cranberries or other compote. Daisies wish you good appetite.
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