4 cups freshly grated Idaho potatoes
4 eggs, beaten
1 -1/2 cups flour
1 cup grated onion
2 teaspoons salt
2 teaspoons nutmeg
CRISCO Oil
Grate potato into bowl; cover with cold water. Rinse potatoes under slowly running cold water until starch disappears, about 5 minutes. Drain well and pat completely dry.
Mix eggs and flour together until smooth.
Add onion, salt and nutmeg. Add to grated potatoes and mix well.
Heat 1/4-inch Crisco Oil in a heavy skillet until almost smoking.
Drop 1/4 cup portions of batter into oil. Do not flatten. Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes, or until golden brown.
Drain on paper towels. Serve hot with applesauce, fried apples or a dollop of sour cream.