Potato Pancakes
6 Large MATURE potatoes
1 Medium Onion (Optional)
2 Eggs, beaten
Salt to Taste (about one teaspoon)
Pinch Nutmeg
Pepper to taste
One quarter cup flour
One third cup hand-chopped fresh parsley (if desired)
Oil for frying
The potatoes must be mature with a thick skin. Peel and grate the potatoes. Place in a large bowl of cold water and let them soak for thirty minutes. Drain them and, using a kitchen towel, squeeze out as much water as possible. Mix the potatoes with the rest of the ingredients. Heat the oil in a large pan to the point of fragrance. Pour the batter into the hot oil to make pancakes about three inches in diameter. Brown about two minutes on one side then turn with a spatula and brown the other side. Do not crowd the pancakes in the pan. This recipe will make several batches. The pancakes may be held for a brief period in a warm oven. Serve them as a vegetable with pot roast or roast chicken. They may also be served as a light lunch with applesauce or sour cream.