Preparation
- Peel the potatoes and grate finely or press through a potato ricer.
- Work with the quark, flour, sugar, egg, salt and lemon zest into a dough that must not be wet. Add a little more flour if needed and work in the raisins last.
- With your hands, shape the dough into small, flat fritters.
- Heat the fat in a frying pan and fry the fritters in batches over a medium heat until golden brown on both sides. Not too hot, or they brown too quickly on the outside and are not cooked through inside.
- Drain on kitchen paper, sprinkle with cinnamon and sugar and serve with apple purée.
Drink with it
Sweet wine · excellent match
Riesling Spätlese
The residual sweetness carries the cinnamon sugar and apple purée, the lively acidity keeps the frying fat in check, and apple and citrus notes build a bridge to the lemon zest.
Which wine goes with dessert? Comparing sweetness deliberatelyWheat beer · good match
Hefeweizen
Fruity yeast aromas and soft carbonation suit cinnamon, apple purée and quark.
Wheat Beer: Where Do Banana and Clove Come From?Fruit liqueur · good match
Apple or apricot liqueur, cold or on ice
Fruity sweetness mirrors the apple purée and raisins, and the cold keeps the fritters light.