Pickert is a German potato pancake or dumpling that can be served as a side dish or main course. The two main variations are kastenpicert and lappenpicert, with kastenpicert using yeast and potatoes and lappenpicert not using yeast. Both versions can include bread crumbs and are fried in oil or butter. They can be served with various toppings or sides, such as liver sausage, syrup, or applesauce.
A type of German peasant food, a pickert is a thick potato pancake or dumpling that is fried. The delicacies are prepared as a side dish or main course and are usually served with some sort of syrup, liverwurst or coffee. Although the recipes for this dish are very varied, the two main variations are called kastenpicert and lappenpicert.
From Westphalia, kastenpicert is made with yeast and potatoes. Milk, sugar, eggs and flour are also necessary ingredients. Raisins are usually included, but can be omitted. Salt is generally the only other seasoning added.
To make kastenpickerts, the potatoes are grated and the resulting liquid is discarded. Then, the milk is heated and used to dissolve the yeast. Once the yeast mixture is bubbly, the potatoes and flour are combined with the mixture. After all the ingredients have been thoroughly combined, the dough is leavened to double its size. Some versions suggest dusting the raisins in the flour and adding them to the dough before it rises, others after.
Next, the dough is placed in a greased pan and allowed to rest, usually at about a third of its size. The dough is cooked for two hours and then left to cool. Once cooled, the pickert is cut into slices and then fried in oil or butter. The finished desserts are crunchy and golden in color.
In contrast, lappenpicert does not use yeast. Other than potatoes, eggs, all-purpose flour, and salt are the only ingredients that are completely consistent across the recipes. Milk or sour cream is also always included. You can also add onions, garlic and chives.
Just like kastenpickerts, lappenpickerts require potatoes to be peeled, grated, and drained of all excess liquid. If onions are used, they are also peeled and grated. The garlic is crushed. To make lappenpickerts, all ingredients are thoroughly mixed in a bowl until a thick batter is formed. Then, thick, roughly circular pancakes are poured into an oiled frying pan and fried on both sides.
Both versions of pickerts can also include bread crumbs. In kastenpickerts, bread crumbs are sprinkled over the top before baking. Lappenpickerts mix the crumbs into the batter with the rest of the ingredients.
A variety of oils can be used to fry pickerts. You can use sunflower, vegetable or even salad oil. Butter is also a common alternative to oil.
Pickups can be served with many different toppings or sides. Kastenpickerts are traditionally served with liver sausage. Cinnamon milk, sugar beet syrup, or applesauce can also be served with these pancakes.
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