Zubereitung

1. 1

   Peel the potatoes boiled the day before and press them through a potato ricer into a bowl. Potatoes cooked the day before are firmer and bind better than freshly boiled ones.

2. 2

   Squeeze the low-fat quark out well in a cloth and knead it into the potato mixture with the egg, the plain flour, the sugar, the vanilla sugar and the salt. The mixture has to be firm enough to shape, because a wet batter spreads in the basket and does not belong in an airfryer.

3. 3

   Fold in the raisins and shape the mixture into about twelve flat rounds. Brush the rounds thinly all over with the rapeseed oil.

4. 4

   Preheat the airfryer to 180 °C. Quarkkeulchen are a potato product and are never cooked hotter than 180 °C, so that they turn golden rather than dark.

5. 5

   Lay the rounds in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.

6. 6

   Turn the rounds carefully with a fish slice and finish cooking them at 180 °C until they are golden rather than dark.

7. 7

   Sprinkle the hot Quarkkeulchen with the cinnamon sugar and serve with the apple sauce.