Wash, peel and roughly grate the potatoes. Pour into a large fine sieve and squeeze gently so that the potato liquid comes out. Put aside. Now prepare the pumpkin and grate it roughly. Carefully pour the water out of the bowl so that the potato starch stays on the bottom of the bowl. Peel the onion, grate it finely on the potato and pumpkin mixture, add eggs, salt, a little nutmeg or curry to taste and mix everything together. If the dough is still too runny, add enough flour so that the dough is not too firm.
Heat vegetable fat or oil in the pan. Put small amounts of dough in the hot fat and bake golden brown, crispy potato pancakes. When I get the potato pancakes out of the pan, I put them on paper towels so the oil can drain off.
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