4 lg. Idaho potatoes
1 tbsp. fresh lemon juice
2 lg. eggs
1/2 tsp. nutmeg
1/3 c. fresh onion
1 1/2 tbsp. parsley (fresh or dried)
5 tbsp. Matzo meal or flour
Oil for frying
1 1/2 tbsp. fresh garlic

Peel potatoes and cut in quarters. Put potatoes, eggs, lemon juice and onions in blender; blend well. Then add remainder of ingredients (except oil) and blend all together. Have oil hot. Use 1/4 cup measuring cup to pour pancake into hot oil. Turn heat to medium. Shake pan to loosen pancakes. Turn and fry until crisp and golden brown on both sides. Serve with bacon and applesauce. Serves 3 to 4 people. (Use large size iron frying pan.)