Wash and peel the potatoes, then grate with a grater or food processor. Drain off all liquid, and squeeze the excess liquid out by hand. Then pat dry with paper towels.
Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
Heat about 1/2 inch of oil in a skillet over medium-high heat until very hot. Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
Use a pancake turner or the back of a spoon to flatten them out. Fry to golden brown on both sides (about 3 minutes per side).
Drain on paper towels. Serve topped with applesauce or sour cream.