Roger Scott 25

"Russian breakfast or dessert. Fried quark cheese patties. Crisp outside and warm and creamy inside. Serve with jam or sour cream."
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50 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Strain or process quark cheese through a sieve or meat grinder to achieve a powdery consistency. Mix quark cheese, 2/3 cup flour, sugar, raisins, eggs, baking soda, vanilla extract, and salt together in a bowl until batter is well mixed.
  2. Pour 1/4 cup flour into a small bowl.
  3. Roll batter, about 2 tablespoons per serving, into a ball and roll in flour until coated. Flatten each ball into a 2-inch patty, squaring off the edges.
  4. Heat about 1 1/2 tablespoons oil in a skillet over medium-low heat. Fry patties, working in batches, in the hot oil until dark brown and a shell has formed, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining oil and patties.


  • Cook' Note:
  • For some, the amount of white sugar and vanilla extract is not enough. If you have a serious sweet tooth, I would add double the vanilla extract and 2 more spoons of white sugar.
  • Substitute tvorog or cottage cheese (drained and no added sugar) for the quark if desired.



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