Mecklenburg Pickert

Ingredients

In Mecklenburg cuisine, the traditional German Pickert is adapted by incorporating regional ingredients and flavors. The Mecklenburg Pickert recipe includes the addition of caramelized onions, which adds a touch of sweetness and enhances the overall taste of the dish. This variation also highlights the use of nutmeg, which brings warmth and depth to the flavor profile. We alse have the original recipe for Pickert, so you can check it out.

• 4 large potatoes, peeled and grated (about 500g / 1.1 lb) 4 large potatoes, peeled and grated (about 500g / 1.1 lb)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 eggs, beaten 2 eggs, beaten
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (1.5g saturated)
• Carbohydrates: 38g (3g sugars)
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, chopped onion, beaten eggs, flour, salt, and nutmeg. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large frying pan over medium heat.
4. 4.
   Spoon the potato mixture into the hot pan, forming small pancakes about 10cm (4 inches) in diameter. Flatten them slightly with the back of a spoon.
5. 5.
   Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Remove the pancakes from the pan and drain them on a paper towel to remove any excess oil.
7. 7.
   Serve the Mecklenburg Pickert warm with a dollop of sour cream or applesauce.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve a crispy texture.
• Onions — Caramelizing the onions before adding them to the batter enhances their sweetness and adds depth to the flavor of the dish.
• Nutmeg — Use freshly grated nutmeg for the best flavor. It adds warmth and complexity to the Mecklenburg Pickert.

Tips & Tricks

• For extra crispiness, you can add a little more oil to the pan while frying the pancakes.
• Serve Mecklenburg Pickert with a side of fresh salad or sautéed vegetables for a complete meal.
• Experiment with different toppings such as chives, bacon bits, or grated cheese to add variety to the dish.
• Leftover Mecklenburg Pickert can be reheated in a toaster or oven to regain its crispiness.
• If you prefer a milder onion flavor, you can soak the chopped onions in cold water for a few minutes before adding them to the batter.

Serving advice

Mecklenburg Pickert is best served warm, straight from the pan. Top each pancake with a dollop of sour cream or applesauce to complement the flavors. Garnish with fresh herbs like parsley or chives for an added touch of freshness.

Presentation advice

Arrange the Mecklenburg Pickert pancakes on a platter, overlapping them slightly to create an inviting display. Drizzle a little sour cream or applesauce over the top and sprinkle with chopped chives or parsley for a pop of color. Serve with a side of fresh salad or sautéed vegetables to complete the presentation.