in Recipes

Saxon Quarkkeulchen

Spread the love

Saxon Quarkkeulchen

The perfect saxon quarkkeulchen recipe with a picture and simple step-by-step instructions.

  • 500 g Jacket potatoes
  • 500 g Low-Fat quark drained in the sieve
  • 150 g Flour
  • 40 g Sugar
  • 70 g Rum raisins
  • 0,5 piece Vanilla pods (pulp only)
  • 1 piece Egg yolk
  • 0,5 piece Grated lemon peel
  • 6 tbsp Clarified butter
  • 2 tbsp Powdered sugar
  1. Boil the potatoes until soft, peel them and press them through the potato press. Mix with the remaining ingredients to form a dough.
  2. Shape the dough into equal-sized quark balls and fry them in hot clarified butter on both sides until golden. Dust with powdered sugar just before serving.
Dinner
European
saxon quarkkeulchen

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Paprika Foam Soup with Parmesan

Jägerschnitzel with Spirelli Noodles and Tomato Sauce