SAXONY CURD POTATO CAKES
(SACHSISCHE
QUARKKEULCHEN)

3 MEDIUM POTATOES, COOKED, PEELED, CHILLED
1/2 CUP RAISINS
WATER
1 1/2 CUPS COTTAGE CHEESE, DRAINED (12 OZ)
2 EGGS, SLIGHTLY BEATEN
1/3 CUP ALL PURPOSE FLOUR
1/8 TEASPOON SALT
1/3 CUP PLUS 2 TABLESPOONS SUGAR
GRATED PEEL OF 1/2 LEMON
1/4 CUP VEGETABLE OIL
1/4 TEASPOON GROUND CINNAMON

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 PLUMES OR
OTHER STEWED FRUIT. MAKES 6 TO 8 CURD CAKES.

BEST OF INTERNATIONAL COOKING

Olga