Potato Latkes with Nutmeg

Ingredients:

1 pound Russet Potatoes, peeled and grated, remove excess water

1 medium yellow onion peeled and grated, remove excess water

1 teaspoon salt

1/8 teaspoon  black pepper

1 teaspoon freshly grated nutmeg

2 tablespoon all purpose flour

1 Egg, lightly beaten

1 1/2 tablespoon canola oil

Toss the potatoes, onions, salt, pepper, nutmeg, flour, and egg together in a large bowl. Heat 3/4 tablespoon canola oil in a large nonstick skillet over medium-high heat. Drop 3 tablespoons of the potato mixture (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until pancakes are golden brown -- about 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and adding additional oil as needed. Serve warm.