Finely grate the potatoes and onion using the fine-holed side of a box grater or a food processor disc.

Place the grated vegetables into a clean kitchen towel and twist tightly to squeeze out as much liquid as possible into a bowl.

Allow the liquid to sit for 2 minutes, then discard the water while keeping the white potato starch that has settled at the bottom.

Combine the grated potato and onion mixture with the reserved starch, eggs, flour, salt, pepper, and nutmeg in a large bowl.

Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat until it reaches approximately 175 degrees Celsius.

Ladle 0.25 cup portions of the batter into the hot oil and flatten each with a spatula to a thickness of 1 centimeter.

Fry for 3 to 5 minutes per side until the exterior is dark golden brown and the edges are crispy.

Transfer to a wire rack or paper towels to drain excess oil and serve immediately while hot.