Quarkkäulchen (literally „little quark ball“) is a Saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins. The dough is fried in butter or clarified butter into small pancakes. These are served hot, usually with sugar, fruits or other sweet side dishes.
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.
Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is „зернёный творог“ zernyony tvorog, literally „grainy quark“).
Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/queijo fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta (Italian „recooked“) is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian chak(k)a, the Arabic labneh, and the Central Asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria.
Here now the Low Carb Version from Quarkkäulchen:
250 g low fat quark
50 g psyllium husk powder
10 – 15 g bamboo fiber
a little salt
clarified butter (for baking)
powdered erythritol (you can grind it yourself)
Whisk the eggs with the cottage cheese. Then mix the psyllium husk powder with the bamboo fibers. Add the dry ingredients to the egg-curd mixture and mix quickly with a little salt to make an even batter.
Mixing can be a bit tricky as lumps can form quickly, but these should be taken out as they don’t taste soo good 🙂 .
Let the mixture sit for about 5 – 10 minutes to make a malleable dough. If it is still too liquid after 10 minutes, just add some more bamboo fiber.
Shape the dough into balls about 3 cm in size and flatten into patties.
Now heat clarified butter in a frying pan… I don’t recommend being too stingy… and fry the quark thalers from both sides. I let the thalers bake for about 2 – 4 minutes on each side until a nice color appeared.
The quark thalers still rise nicely as they bake out. When they are done, take them out, dab off the fat and serve on a plate with powdered sugar.
I recommend fresh homemade applesauce to go with the Quark-Pancakes.