Pickert (German Potato Dumpling)

Ingredients

• 1000 gFlour
• 1000 mlMilk
• 10 pcsEgg
• 1200 gPotato
• 16 gYeast
• 500 gRaisin
• 13 gSugar
• 18 gSalt
• 200 mlOil

Instructions

1. 1

   Prepare batter

   • Crumble the yeast into a very large bowl.
   • Stir the warm milk and freshly grated potatoes into the yeast by hand.
   • Mix in the flour and eggs, then add salt, sugar and raisins. Stir until you have a homogeneous dough resembling soft cookie dough; adjust with a little milk or flour if necessary.
2. 2

   Rest

   • Cover the batter and let it rest for about 30 minutes at room temperature.
3. 3

   Fry

   • Heat a generous amount of oil in a large frying pan over low–medium heat.
   • Scoop palm-sized portions of batter into the hot oil.
   • Fry slowly until golden brown on both sides and drain on paper towels.
4. 4

   Serve

   • Serve warm with liver sausage, plum jam, syrup or a pat of butter.