Sächsische Quarkpfannkuchen (Quarkkeulchen)
Quarkkeulchen Aussprache: kvark-KOYL-khen
Quarkkeulchen sind beliebte sächsische Kartoffelpuffer, die mit Quark, einem frischen Milchkäse, angereichert sind. Beliebt in Ostdeutschland, besonders in Sachsen, sind sie ein wohltuender Genuss, der oft zum Frühstück, Brunch oder als Nachmittagssnack genossen wird. Die Kombination aus cremigem Quark, Kartoffelbrei und einer Note Süße ergibt weiche, fluffige Zentren mit knusprigen, goldbraunen Rändern. Traditionell in Form kleiner Keulen oder Keuls geformt, werden sie in Butter gebraten und mit Puderzucker bestäubt.
Sächsische Quarkpfannkuchen (Quarkkeulchen)
Quarkkeulchen
Aussprache kvark-KOYL-khen
- Für
- 4
- Vorbereitung
- 25 Min.
- Zubereitung
- 20 Min.
- Gesamt
- 45 Min.
- Schwierigkeitsgrad
- Mittel
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten verpackter Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Garzeiten und Pfannengrößen bleiben gleich.
Zubereitung
Boil the unpeeled potatoes in salted water until fork-tender, about 20 minutes. Drain, let cool slightly, then peel and mash or press through a ricer until smooth. Let the mash cool completely.
In a large bowl, whisk together the quark, egg, sugar, vanilla extract, lemon zest and salt until smooth.
Add the cooled mashed potatoes to the quark mixture and stir until well combined.
Sift in the flour, baking powder and a pinch of salt. Mix gently until a soft, slightly sticky dough forms. If the dough is too wet, add 1–2 tablespoons more flour.
Turn the dough out onto a lightly floured surface and divide into 8–10 equal pieces. Shape each into a small oval or club-like patty about ¾ inch (2 cm) thick.
Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, fry the pancakes 3–4 minutes per side until deep golden brown and the edges are crisp.
Transfer to a paper-towel-lined plate and keep warm while cooking the remaining batches, adding more butter as needed.
Dust generously with powdered sugar while still warm and serve immediately.
Regionale Varianten
Some Saxon cooks add a handful of raisins or chopped apple to the dough. In other parts of Germany similar potato pancakes may be savory and served with sauerkraut or applesauce.
Tipps des Kochs
- Quark gives the best texture; if using Greek yogurt, strain it first to remove excess whey.
- The potatoes must be completely cool before mixing or the pancakes may fall apart.
- For extra crispness, cook the second side a little longer until the surface is nicely browned.
Dazu servieren
Applesauce, fresh berries, or a dollop of additional quark. A cup of strong coffee is the classic drink pairing.
Vorbereiten und Aufbewahren
Best eaten fresh, but leftovers can be refrigerated up to 2 days and reheated in a skillet until crisp.
