Peel and coarsely grate the potatoes, put them in a sieve and let them drain for 30 minutes. Only then salt well. If your potatoes are not floury enough, bind the dough with 2 tablespoons of plain flour.

Now heat plenty of oil in a frying pan and pour in about a ladle and a half of potato mixture. Or you can use one heaped tablespoonful of potato mixture for several small fritters. Flatten the fritters in the pan (about 0.5 cm) and fry until golden brown on both sides. Turn potato fritters only when the bottom is crispy and browning, otherwise they may fall apart. Drain briefly on paper towels and serve immediately.