Panquecas de Quark Saxônicas (Quarkkeulchen)
Quarkkeulchen Diga: kvark-KOYL-khen
Quarkkeulchen são amados panquecas de batata saxônicas enriquecidas com quark, um queijo fresco de leite. Populares no leste da Alemanha, especialmente na Saxônia, elas são um petisco reconfortante frequentemente apreciado no café da manhã, brunch ou como lanche da tarde. A combinação de quark cremoso, purê de batatas e um toque de doçura cria centros macios e fofos com bordas crocantes e douradas. Tradicionalmente moldadas como pequenos bastões ou keuls, elas são fritas na manteiga e polvilhadas com açúcar de confeiteiro.
Panquecas de Quark Saxônicas (Quarkkeulchen)
Quarkkeulchen
Pronunciado kvark-KOYL-khen
- Rende
- 4
- Prep
- 25 min
- Cozimento
- 20 min
- Total
- 45 min
- Nível
- Médio
Também sem nozes.
Alergênicos: contém glúten, leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
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.
Variantes regionais
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.
Notas do cozinheiro
- 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.
Sirva com
Applesauce, fresh berries, or a dollop of additional quark. A cup of strong coffee is the classic drink pairing.
Antecipe e armazenamento
Best eaten fresh, but leftovers can be refrigerated up to 2 days and reheated in a skillet until crisp.
