Finely grate the peeled potatoes and onion using the small holes of a box grater or a food processor with a fine grating disk.

Transfer the grated mixture into a clean kitchen towel or cheesecloth and squeeze forcefully over a bowl to extract as much liquid as possible.

Allow the potato liquid to sit for 5 minutes until the white starch settles at the bottom; pour off the watery liquid while retaining the thick starch layer.

Add the squeezed potato-onion solids to the bowl with the reserved starch.

Incorporate the eggs, flour, salt, pepper, and nutmeg into the mixture, stirring until a cohesive, tacky batter forms.

Heat approximately 0.25 inch of oil in a large heavy skillet over medium-high heat until shimmering (350°F / 175°C).

Spoon 1/3 cup of the batter per pancake into the hot oil, flattening them to 0.5-inch thickness with a spatula.

Fry in batches for 3 to 5 minutes per side until deeply golden brown and the edges are crisp.

Drain the finished pancakes on a wire rack or paper towel-lined plate to maintain crispness.

Serve immediately while hot, traditionally accompanied by unsweetened applesauce or sour cream.