Potato Pancakes

Potato Pancakes
by Allison Donel

3 large raw potatoes, grated - about 2 1/2 cups (press out water by wringing in a kitchen towel)
1 small onion, finely chopped
Salt and pepper
2 large eggs, beaten
3 Tablespoons matzoh meal or cracker crumbs or flour or some of each
a dash of nutmeg

Mix all together. If it seems too wet add more flour or crumbs. Heat a large heavy skillet and add about 1/4 inch oil. Drop in potato mixture and flatten with the back of the spoon. Fry on both sides until crisp and brown. Serve at once with sour cream or applesauce. This is a very forgiving recipe – more potatoes or less, more crumbs or less, and it is still good.