German Saxony Curd Potato Cakes (Sachsische Quarkkeulchen)

Instructions

Press potatoes through a metal sieve or ricer, or mash thoroughly. Rinse raisins in hot water; drain on paper towels. In a blender or food processor, process cottage cheese until smooth.

In a large bowl, combine processed cottage cheese, sieved potatoes, rinsed raisins, eggs, flour, salt, 1/3 cup sugar and lemon peel. Press mixture together to form a dough. Flour your hands. With floured hands, shape mixture into 6 to 8 flat cakes, 2 inches in diameter.

Preheat oven to 225°F.

Heat oil in a large skillet. Cook curd cakes in hot oil, a few at a time, 8 minutes or until golden brown on both sides. Keep cooked cakes warm in oven.

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

Serve with applesauce, stewed plums or other stewed fruit. Makes 6 to 8 curd cakes.

Best of International Cooking.