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Topfenknödel

Zutaten für 12 Personen

500 g Quark
60 g Butter
2 Stk. Eier
2 Stk. Eigelb
100 g Weizengrieß
1 Prise(n) Salz
1 Stk. Zitronenschale, abgeriebene
1 Tasse(n) Semmelbrösel

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1

Fertig

Quark, Butter, Zitronenschale, Eier, Dotter und das Salz zu einem glatten Teig verrühren. Grieß untermischen, Masse kaltstellen, Knödel formen (ca. 12 Stück) und 10 Minuten im Salzwasser ziehen lassen. Die Semmelbrösel kurz in Butter anrösten und danach den Teil darin wälzen.

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