Crispy Potato Pancakes

Yield: 20 pancakes

Ingredients

4 cups freshly grated russet potatoes

4 eggs, beaten

1 1/2 cups all purpose flour

1 cup grated onion

2 teaspoons salt

2 teaspoons nutmeg

Vegetable oil

Directions:

Pat potatoes completely dry with paper towels.

In a large bowl, stir eggs and flour together until smooth. Add onion, salt and nutmeg. Stir in grated potatoes.

Heat 1/2- inch oil in a heavy skillet until almost smoking.

Drop 1/2 cup portions of potato 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 and serve hot.

Please note that some ingredients and brands may not be available in every store.