Cookbook:Pickert (German Potato Dumpling)

| Side dishes | German Cuisine

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.

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

Procedure

 * 1) Put the yeast in a very big bowl or pot. Mix in the warm milk and grated potatoes by hand.
 * 2) 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.
 * 3) Let the dough rest for 30 minutes.
 * 4) Heat lots of oil in a frying pan over low heat.
 * 5) Scoop palm-sized amounts of dough into the hot oil, and fry over low heat.
 * 6) Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter.

Notes, tips, and variations

 * 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.