Pickert (German Potato Dumpling)

Name: Pickert (German Potato Dumpling)
Yield: 4 servings
Ingredients: 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

This is the traditional Lippischer Pickert, a type of German potato dish somewhere between a dumpling and a pancake.

serves 4

Ingredients

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

Steps

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.
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.

More recipes with flour, milk, eggs, potatoes, yeast or raisins

Adapted from “Pickert (German Potato Dumpling)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.