Summary

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

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Instructions

1. Pour boiling water over the currants, soak for 5 minutes, drain, dry with kitchen paper and dust with a little flour.
2. 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.
3. 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.
4. Compote of baked fruit or applesauce are enough.