1. Peel the russet potatoes, rinse to remove any dirt, and pat dry. Using the large holes of a box grater or a food processor with a grating disc, grate the potatoes into a large mixing bowl.

2. Grate the yellow onion on the same side of the grater and add it to the bowl with the potatoes, along with any onion juices.

3. Transfer the grated potato and onion mixture to a clean kitchen towel or cheesecloth set over a bowl. Gather the towel around the mixture and squeeze firmly to remove as much liquid as possible, then discard the liquid and return the drained potato mixture to the bowl.

4. Add the eggs, all-purpose flour, kosher salt, black pepper, and ground nutmeg (if using) to the drained potatoes and onion. Stir until everything is evenly combined and the mixture holds together when pressed. If it seems too wet, add a little more flour, a teaspoon at a time.

5. Pour a thin layer of neutral oil into a large, heavy skillet and set over medium to medium-high heat. Allow the oil to heat until a small bit of batter dropped in sizzles immediately.

6. Working in batches, spoon small mounds of the potato mixture into the hot oil, flattening each gently with the back of the spoon to form thin, even pancakes. Leave space between pancakes so they can crisp instead of steam.

7. Fry the potato pancakes for 3–4 minutes per side, or until deeply golden brown and crisp on the edges and cooked through in the center. Adjust the heat as needed so they brown evenly without burning.

8. Transfer the cooked pancakes to a plate lined with paper towels or a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.

9. Serve the German potato pancakes hot with sour cream and applesauce on the side, plus any favorite toppings such as fresh chives, smoked salmon, or a squeeze of lemon.