4  large potatoes, peeled (2 lb)
1/4  cup chopped onion
    2  eggs, slightly beaten
    2  tablespoons flour
1/2  teaspoon salt
Dash nutmeg
Dash pepper
Canola oil for frying
Chilled applesauce

1.  Grate potatoes.  Drain very well; pat dry with dish towel.  Measure 3 cups.
2.  In large bowl, combine grated potato with onion, eggs, flour, salt, nutmeg, and pepper.
3.  In large heavy skillet, slowly heat oil (1/8 inch deep), until very hot but not smoking.
4.  For each pancake, drop 1/4 cup potato mixture into hot fat.  With spatula, flatten against bottom of skillet, to make pancake 4 inches in diameter.  Fry 2 to 3 minutes on each side, or until golden brown.
5.  Drain well on paper towels.  Serve hot, with applesauce.
YIELD:  12 pancakes