Grate the peeled raw potatoes with a fine grater. Squeeze dry in a
towel. Mix the potatoes with all other ingredients (except the oil).
Leave it for a piece.

Heat the oil or lard in a skillet. Form pancakes from approximately 2 T of
clobber, press flat and fry until both sides are golden chocolate-brown.

Serve the hot pancakes with any kind of stewed yield.

NOTES:

* German Kartoffel Pufferfish -- A traditional German potato recipe.
Not for people with weight problems.

* Be sure you make enough pancakes. They have the same effect as
salted peanuts -- you can't stop feeding!

: Trouble: loose.
: Time: 15 minutes readying, 5 minutes preparation.
: Precision: approximate measurement OK.

: Heinz Kindlimann
: Swiss Federal Institute of Technology, Electronics Department., Zurich,
Switzerland
: UUCP: kindlima@ethz
: X400: kindlimann@ife.ethz.CHUNET
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