For baked potato balls, heat oil in a large pot (about 170 degrees), peel potato and tear on a fine kitchen grater.
Squeeze the potatoes well, mix with flour, season with salt and nutmeg and work into a loose mixture.
If the dough is too firm, add some milk, if the dough is too soft, add some more flour. Form small dumplings from the dough and fry in hot oil until crispy brown.
Remove and drain in a sieve.
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