Pickert (German Potato Dumpling)
Pickert is a yeasted potato batter from the Lippe region of Germany, fried into something between a dumpling and a pancake. Grated raw potato keeps the inside moist and soft, while the low, slow frying in plenty of oil gives a gentle crust. Raisins add sweetness, and the toppings range from liver sausage to plum jam, so it suits both savory and sweet tastes. The batch is large, so it feeds a crowd.
Instructions
Put the yeast in a very large bowl or pot. Add the warm milk and the grated potatoes, and mix them in by hand.
Mix in the flour and eggs, then the salt and sugar, and stir until the dough is smooth and even. It should be neither runny nor stiff, closer to soft cookie dough, so add a little milk or flour to adjust it.
Cover the dough and let it rest for 30 minutes.
Heat a generous amount of oil in a frying pan over low heat.
Scoop palm-sized portions of dough into the hot oil and fry them over low heat, turning them so they cook through.
Serve the pickert warm with liver sausage (Leberwurst), syrup, plum jam or a small piece of butter.
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