Potato Pancakes

4 large potatoes, peeled (about 2 lb.)

1/4 c. grated onion

2 eggs, lightly beaten

2 tbs. flour

3/4 tsp. salt

Dash nutmeg

Dash pepper

Vegetable oil for frying

Chilled applesauce, optional

Grate potatoes. Drain well and pat dry with a paper towel. In a large bowl, combine potatoes with onion, eggs, flour, salt, nutmeg, and pepper. In a large skillet, pour oil to 1/8-inch depth. Heat to very hot but not smoking.

For each pancake, drop 2 tbs. potato mixture into hot oil. With a spatula, flatten pancake against the bottom of skillet, making it about 4 inches in diameter. Fry 2 or 3 minutes per side or until golden brown.

Drain well on paper towels. Serve hot, with applesauce, if desired.

12 pancakes