Step 1

Grate potatoes and onion. (I use a box grater.) Transfer shredded potatoes onto a clean kitchen towel. Squeeze excess moisture.

Step 2

Combine grated potatoes, onion, eggs, flour, nutmeg, and salt in a medium mixing bowl.

Step 3

Heat vegetable oil over medium-high heat. Drop a ¼ cup of the potato pancake mixture into the hot oil. Use the back of the cup to lightly flatten the pancake. Add 3-4 additional scoops (depending on the size of your skillet or frying pan). Make sure to leave space between the pancakes.

Step 4

Fry until golden-brown on both sides, flipping once.

Step 5

Transfer onto a paper towel-covered plate. Allow excess oil to drip off. Serve with a side of apple sauce.