Friedhelm's pumpkin potato pancakes

Ingredients for 4 servings:

• 600 g potatoes
• 400 g Hokkaido pumpkin(s)
• 3 eggs
• 1 onion(s)
• 1 tsp salt
• Nutmeg or curry as desired
• Flour as needed
• Vegetable fat or oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash, peel, and coarsely grate the potatoes. Place them in a large, fine sieve and press gently to release the potato juices. Set aside. Now prepare the pumpkin and coarsely grate it. Carefully pour the water from the bowl so that the potato starch remains on the bottom of the bowl. Peel the onion and finely grate it onto the potato and pumpkin mixture. Add the eggs, salt, and a little nutmeg or curry powder to taste, and mix everything together. If the batter is still too runny, add enough flour to make a dough that is not too stiff. Heat vegetable fat or oil in a pan. Pour small amounts of batter into the hot fat and cook until golden brown and crispy. When I remove the potato pancakes from the pan, I place them on kitchen paper so the oil can drain off. Makes about 13-15 potato pancakes.