Pickert (German Potato Dumpling)
This is the traditional Lippischer Pickert, a type of German potato dish somewhere between a dumpling and a pancake. After a few Pickerts you will desire another special pleasure from Lippe: a glass of Wacholder schnapps.
Servings
4–5
1 kg (5 cups) flour
1 litre (4 cups) milk
10 eggs
6 big potatoes, grated
1 cube yeast (about 16 g or 0.6 oz dried yeast)
500 g (2 cups) raisins
1 tablespoon sugar
1 tablespoon salt
Oil for frying
Put the yeast in a very big bowl or pot. Mix in the warm milk and grated potatoes by hand.
Mix in the flour and eggs, then the salt and sugar. Stir until it is a homogeneous dough. It should be neither runny nor solid, but have a consistency like soft cookie dough; add milk or flour to adjust.
Let the dough rest for 30 minutes.
30 minutes
Heat lots of oil in a frying pan over low heat.
Scoop palm-sized amounts of dough into the hot oil, and fry over low heat.
Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter.
- •To make a pfannenpickert, add half a handful of raisins to the dough and fry a larger amount of dough (approx. 15 centimeters across). A single pfannenpickert is often enough for one person.