4 lg. potatoes, peeled
1/4 c. grated onion
2 eggs, slightly beaten
2 tbsp. flour
3/4 tsp. salt
Dash of nutmeg
Dash of pepper
Cooking oil for frying
Chilled applesauce or apple butter

On medium grater, grate potatoes. Drain very well; pat dry. Measure 3 cups. In large bowl, combine grated potato 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 fat. With spatula, flatten to make pancake. Fry 2-3 minutes on each side or until golden brown. Drain on paper towel. Serve hot with applesauce or apple butter.