4 lg. pared potatoes
1/4 c. grated onion
2 eggs, slightly beaten
2 tbsp. flour
3/4 tsp. salt
Dash of nutmeg
Dash of pepper
Oil for frying
Chilled applesauce

Peel, cube and grate potatoes. Drain very well, pat dry with towel. Measure out 3 cups. Combine potatoes with onion, eggs, flour, salt, nutmeg and pepper.

In large heavy skillet, slowly heat oil (1/8 inch deep), until very hot but not smoking.

For each pancake, drop 2 tablespoons potato mixture into hot oil. With spatula, flatten against bottom of skillet, to make pancake 4 inches in diameter. Fry 2 or 3 minutes on each side, or until golden brown. Drain well on paper towels. Serve hot with applesauce.