in Germany

Lippe Pickert

updated

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Ingredients for 1 servings:

  • 3 kg potatoes, grated
  • 600 g raisins
  • 10 eggs
  • 1 kg flour
  • 100 g sugar
  • 42 g yeast
  • 2 tsp salt
  • some vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

enough for about 50 pieces

Combine the ingredients in a large bowl and mix to form a dough. Cover the dough and let it rise in a warm place (preferably in front of a heater) for 3 hours. Then, fry the dough in batches in a pan with melted butter or clarified butter until golden brown on both sides. Serve with butter, fresh Lippe liver sausage, beetroot syrup, or homemade jam.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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