Potato Pancakes

3 Idaho baking potatoes (about 2 lbs.)
1 medium onion
2 Tbsp. flour
2 eggs
3/4 tsp. salt
Nutmeg
Pepper
Oil for frying

Wash and peel potatoes.  Grate on coarse grater into large bowl filled with ice water (this prevents potatoes from turning brown).  Let stand 15 minutes.  Grate onion; measure 1/4 cup.  In medium bowl, beat eggs with wire whisk.  Add onion, flour, salt, dash of nutmeg, and dash of pepper; mix well.  Drain potatoes well.  Pat dry with a clean dish towel.  Measure about 4 cups.  Add to egg mixture.  Mix well.  In large heavy skillet, slowly heat oil, 1/8 inch deep, until very hot but not smoking.  For each pancake, drop about 1/4 cup potato mixture into hot oil.  Do not crowd in skillet (make two or three at a time).  Flatten against bottom of skillet to make each pancake 4 inches in diameter.  Fry 2 or 3 minutes on each side, or until golden-brown and crisp.  Drain well on paper towels.  Serve hot with homemade applesauce and sour cream.  Makes 12 pancakes.

 Homemade Applesauce:

3 lbs. Macintosh apples or other tart red apples

3/4 cup sugar

Wash apples.  Cut into quarters and core.  In 3-quart saucepan, combine apples with 1/2 cup cold water.  Bring to boil; reduce heat, cover, and simmer until very soft, about 15 min.  Put apples and cooking liquid through food mill, or press through colander to remove skins.  Add sugar.  Return to saucepan.  Stir over medium heat until sugar is dissolved, about 5 minutes.  Serve slightly warm or refrigerate.

 Donald remembered his mother making great potato pancakes.  This is her recipe.