Finely mash potatoes or finely grate the cold potatoes, grating works best. Soak raisins in hot water for about 10 minutes then drain and put on paper towel to dry. In a large bowl, mix together yogurt, potatoes, raisins, eggs, flour, salt, sugar and lemon peel until it forms a dough. With floured hands, shape dough into 6 or 8 cakes about 2 inches wide. Preheat oven to 2250 and heat oil to medium in a large skillet. Fry the cakes 3 or 4 at a time until golden brown on both sides, about 4 minutes per side. Keep fried Curd Cakes on baking sheet in oven until all are fried. Transfer to serving dish and sprinkle generously with cinnamon sugar.
