Lippischer Pickert like from my childhood

Ingredients for 4 servings:

• 750 g potatoes
• 500 g flour
• 2 bags of dry yeast
• 250 ml milk
• 5 eggs
• 1 pinch of salt
• 200 g raisins (optional)
• Oil, for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Grate the potatoes and drain off the resulting water. Mix the yeast with the flour and add to the potatoes. Now add the milk, eggs and salt and let it rise in a warm place for one hour. I always use a warm water bath; it works wonderfully. The mixture should be about twice as large as it was originally. If you like, you can now stir in the raisins; for me they simply have to be there. Now heat the oil in a pan and add 1 tablespoon of large dollops to the pan and fry them. Traditionally it is served with coffee; when I was a child we usually had it at coffee time, but we eat it as a main course. You can spread jam, jelly, butter, beetroot syrup or, as is traditional, fresh liverwurst on top. I don’t like the latter, I love it with beetroot syrup or sour jelly like blackcurrant.