Cookbook:Pickert (German Potato Dumpling)
| Pickert (German Potato Dumpling) | |
|---|---|
| Category | Fritter recipes |
| Yield | 10–15 pickerts |
| Servings | 4–5 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | 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
[edit | edit source]- 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
[edit | edit source]- 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.
Notes, tips, and variations
[edit | edit source]- 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.