Remove peel from potatoes, rinse and grate. Squeeze out and drain off liquid. Melt yeast with sugar in lukewarm milk and make a dough with flour and potatoes. Add raisins and keep dough warm to let rise.
Heat oil in frying pan, pour in dough by tablespoonfuls. Bake the cookies until brown and crispy on both sides.
The Pickert is served with jam or turnip cabbage, but also with liver sausage, coffee and pumpernickel.
From the recipe collection of Andreas Kohout
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