Peel and roughly grate the potatoes, put them in a sieve to drain (under which there is a bowl). After about 1/2 hour, carefully pour off the drained potato water (so that the potato starch that has collected at the bottom remains in the bowl!)
Add the eggs, the grated potatoes and the spices to the potato starch and mix everything well. Heat the oil in a pan and place small potato pancakes in the pan with a tablespoon (press down a little). Fry the buffers for approx. 3 - 4 minutes on each side. Applesauce tastes good with it, which food lovers prefer with a syrup or a little sugar.
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