Quarkkeulchen Recipe

You guys, so I just tried making these heavenly Quarkkeulchen, and let me tell you, combining potatoes and cottage cheese into little golden pancakes feels like discovering a foodie hack from a parallel universe!

Quarkkeulchen, a cherished dish from Saxony, blends creamy quark with the starchy goodness of potatoes, creating a delightful, nutrient-rich pancake. I love the way the subtle sweetness from sugar and vanilla balances the savory elements.

These golden fritters, when crisped in butter, are irresistible served with a dusting of powdered sugar and applesauce.

Quarkkeulchen Recipe Ingredients

• Potatoes: Rich in carbohydrates, for energy; provide fiber and vitamin C.
• Quark: High in protein and calcium; adds creaminess to the dish.
• Flour: Essential carbohydrate; forms the structure for patties.
• Eggs: Source of protein; act as a binding agent.
• Sugar: Adds sweetness; balances the tang of quark.
• Vanilla Sugar/Extract: Enhances flavor with a sweet aroma.

Quarkkeulchen Recipe Ingredient Quantities

• 500g potatoes, peeled and boiled
• 250g quark (or cottage cheese as a substitute)
• 100g all-purpose flour
• 2 eggs
• 1 tbsp sugar
• 1 tbsp vanilla sugar or 1 tsp vanilla extract
• 1 pinch of salt
• Butter or oil for frying
• Powdered sugar for dusting (optional)
• Applesauce for serving (optional)

How to Make this Quarkkeulchen Recipe

1. Begin by mashing the boiled potatoes until they are smooth and free of lumps. Allow them to cool slightly.

2. In a large mixing bowl, combine the mashed potatoes with the quark (or cottage cheese), mixing until well integrated.

3. Add the flour, eggs, sugar, vanilla sugar (or vanilla extract), and a pinch of salt to the potato mixture. Mix thoroughly to form a smooth dough.

4. Once the dough is formed, let it rest for about 10-15 minutes to allow the flavors to meld and the dough to firm up slightly.

5. After resting, divide the dough into equal portions and shape them into small, flat pancakes around 1 cm thick.

6. Heat a generous amount of butter or oil in a large skillet over medium heat.

7. Fry the pancakes in batches, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes or until they are golden brown and cooked through.

8. Once fried, transfer the pancakes to a plate lined with paper towels to drain any excess oil.

9. If desired, dust the warm Quarkkeulchen with powdered sugar for an extra touch of sweetness.

10. Serve immediately, accompanied by applesauce or any other preferred topping. Enjoy your delightful Quarkkeulchen!

Quarkkeulchen Recipe Equipment Needed

1. Potato masher or ricer
2. Large mixing bowl
3. Measuring spoons
4. Measuring cup
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Large skillet or frying pan
9. Spatula or turner
10. Plate lined with paper towels
11. Optional: Sifter or fine-mesh sieve (for dusting powdered sugar)

FAQ

• What is Quarkkeulchen? Quarkkeulchen is a traditional German dish, a type of small potato pancake made with a combination of potatoes, quark or cottage cheese, flour, eggs, and sugar, often served with applesauce.
• Can I use cottage cheese instead of quark in this recipe? Yes, you can substitute quark with cottage cheese if quark is unavailable. The texture will be slightly different, but the taste will remain delicious.
• How should I prepare the potatoes for Quarkkeulchen? Peel and boil the potatoes until they are soft, then mash them thoroughly to ensure a smooth texture in the pancakes.
• Can I prepare Quarkkeulchen ahead of time? Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before frying the pancakes.
• Is it necessary to use both sugar and vanilla sugar? While it adds additional flavor, you can use only one type if you prefer or do not have both ingredients. Vanilla extract can also be used as a substitute.
• What is the best way to serve Quarkkeulchen? Quarkkeulchen is traditionally served with a dusting of powdered sugar and a side of applesauce, but you can also serve it with other fruit compotes or jams.
• How do I know when the pancakes are done frying? Fry the pancakes on medium heat until they are golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.

Quarkkeulchen Recipe Substitutions and Variations

• 250g quark: Substitute with 250g ricotta cheese or Greek yogurt for a similar texture and taste.
• 100g all-purpose flour: Use 100g whole wheat flour for a slightly nuttier flavor or 100g spelt flour for a lighter texture.
• 1 tbsp sugar: Replace with 1 tbsp honey or maple syrup for a different sweetness profile.
• 1 tbsp vanilla sugar or 1 tsp vanilla extract: Use 1 tsp almond extract for a different aromatic flavor.
• Butter or oil for frying: Substitute with ghee or coconut oil for a unique flavor twist.

Pro Tips

1. Choose the Right Potatoes For a smoother texture, opt for starchy potatoes like Russets, as they mash well and help create a cohesive dough. Avoid waxy potatoes, which might make the dough too dense.

2. Ensure Proper Cooling After boiling and mashing the potatoes, make sure they cool completely before mixing with the quark. This prevents the cheese from melting and helps maintain the dough’s structure.

3. Consistent Pancake Size Use a cookie scoop or a small measuring cup to portion the dough evenly. This ensures uniform cooking and helps the pancakes cook at the same rate.

4. Optimal Frying Temperature If possible, use a kitchen thermometer to check the oil temperature, aiming for around 180°C (356°F). This ensures a crispy exterior without the pancakes absorbing too much oil.

5. Resting Time is Key Allow the dough to rest a full 10-15 minutes before shaping. This step is crucial for flavor development and allows the flour to hydrate, making the dough easier to handle and shape.