Kartoffelkrapfen

• 14 oz (400 g) potatoes, peeled
• Salt
• 3 fl oz

Cook the potatoes in salted water until soft. Drain, dry and put through a sieve. Bring the milk, butter and nutmeg to the boil and mix in the flour.

Over the heat, stir the mixture until it leaves the sides of the pan clean. Add the eggs one by one and finally the potato. Mix until smooth. Take soup-spoonfuls of this mixture and deep-fry until golden.