Press the potatoes through the press and knead with the ingredients (except the oil) to form a smooth dough. If the dough is still too moist, knead in a little more flour. Using heavily floured hands, shape the dough into legs. These are about 1 cm thick and 7-8 cm in diameter. Fry until golden brown in hot oil.
The legs are traditionally sprinkled with sugar and eaten with applesauce. If you like, you can knead raisins into the dough.
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