Boil the potatoes and either press them through while they are still hot or grate them on a board when they have cooled. Sift the flour over it and season with salt.
Knead all ingredients into a dough. Form rolls and turn the rolls about 3cm long fingers until the dough is used up.
Fry in batches over medium heat in clarified butter until golden brown.
Red cabbage or sauerkraut, savoy cabbage or kohlrabi vegetables go well with this.
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