Side recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4522382

Pickert (German Potato Dumpling)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Side dishes | German Cuisine

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min groups4–5 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4522382

License: CC BY-SA 4.0 · Wikibooks contributors

#dumpling #fried #german #medium difficulty #recipes for fritters #recipes using egg #recipes using milk #recipes using potato #recipes using sugar #recipes using wheat flour #recipes without cooking time #side dish
Side Fried

Ingredients

Scale
  • 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

Directions

  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

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.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.