German Saxony Curd Potato Cakes (Sachsische Quarkkeulchen)

1. 1

   Press potatoes through a metal sieve or ricer, or mash thoroughly.

2. 2

   Rinse raisins in hot water; drain on paper towels.

3. 3

   In a blender or food processor, process cottage cheese until smooth.

4. 4

   In a large bowl, combine processed cottage cheese, sieved potatoes, rinsed raisins, eggs, flour, salt, 1/3 cup sugar and lemon peel.

5. 5

   Press mixture together to form a dough.

6. 6

   Flour your hands.

7. 7

   With floured hands, shape mixture into 6 to 8 flat cakes, 2 inches in diameter.

8. 8

   Preheat oven to 225F.

9. 9

   Heat oil in a large skillet.

10. 10

    Cook curd cakes in hot oil, a few at a time, 8 minutes or until golden brown on both sides.

11. 11

    Keep cooked cakes warm in oven.

12. 12

    In a small bowl, combine remaining 2 tablespoons sugar and cinnamon, sprinkle on both sides of cooked cakes.

13. 13

    Serve with applesauce, stewed plums or other stewed fruit.

14. 14

    Best of International Cooking.

* Per serving · 4 servings · Values may vary.