Peel and grate the potatoes and onion on the large holes of a box grater. Wring out the shreds in a clean kitchen towel until no more liquid drips.

Place the squeezed potato and onion in a bowl. Add the eggs, flour, salt, pepper, and nutmeg. Stir until evenly combined; the mixture will look ragged, not smooth.

Heat 1/4 inch of oil in a heavy skillet over medium-high heat. Scoop 1/4‑cup mounds into the pan, flatten to 1/4‑inch rounds, and fry 3 to 4 minutes per side until deep golden. Drain on paper towels or a wire rack.

Sprinkle with extra salt while hot and serve immediately with applesauce and sour cream.