Peel the potatoes and onion. Finely grate the potatoes and either grate or finely chop the onion. Place them in a kitchen towel and squeeze out the starchy water into a bowl. Discard the excess liquid, but keep the starchy remains at the bottom and add them to the grated potatoes. This helps achieve that crispy texture.

Add the eggs, salt, flour, and nutmeg (if using) to the potato mixture. Mix until well combined. Make sure everything is mixed well to ensure even flavor in your pancakes.

Heat a generous amount of oil or clarified butter in a large frying pan, ensuring the bottom is entirely covered. Once hot, spoon the potato mixture into the pan, aiming for about 15 cm in diameter. Flatten them with the back of a fork to ensure they are not too thick.

Fry the potato pancakes over medium heat for about 5 minutes on each side until they turn golden. Check one to ensure they are cooked through; they should be crispy on the outside and tender on the inside.

Place the cooked Kartoffelpuffer on a plate lined with a kitchen towel to absorb excess oil. You can keep them warm in the oven at a low heat (100°C/200°F) while you fry the rest. This way, everyone can enjoy them hot!