Grate the potatoes with the smallest hole in the grater. Stir in the quark, egg, caraway seeds and salt. Mix everything well.
Heat the linseed oil in a coated pan and fry the buffers in it until crispy. Serve with applesauce or just sprinkle with sugar.
Tip: We always use the same pan for Klitscher because the linseed oil sticks to the edge of the pan over time and is very difficult to get off. It is best to rub it out with a kitchen roll only after frying. The older the pan, the better it gets. I still know from my grandma.
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