Quark Pork, Saxon Style À La Gabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g jacket potato (s), from the day before, finely rated
- 250 g quark, drained
- 2 egg (s)
- 50 g flour, sifted
- salt
- 100 g currants
- 1 lemon (s), the zest it
- Flour for dusting
- Clarified butter for frying
- Cinnamon sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the currants, soak for 5 minutes, drain, dry with kitchen paper and dust with a little flour.
- Mix the potatoes, quark, eggs and flour, season with salt and let rest for 5 minutes. Knead in the currants and lemon zest, cut off approx. 5 cm dumplings with a tablespoon, place them on a floured work surface and press them flat and oval with the underside of the spoon.
- Do not heat too little clarified butter in a pan and stir-fry the quark pods until golden brown on both sides and keep warm. Serve thickly sprinkled with the cinnamon and sugar mixture.
- Compote of baked fruit or applesauce are enough.
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