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1
Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoons salt and toss.
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2
Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible.
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3
Transfer the potato mixture to a large bowl.
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4
Add the nutmeg, 1/2 teaspoon pepper and all but about 1 tablespoon each of the chopped celery and parsley to the bowl.
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5
Add the egg and flour and stir until combined.
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6
Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2-inch patties; transfer to a plate.
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7
Preheat the oven to 325 degrees F and line a baking sheet with paper towels.
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8
Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side.
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9
Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch.
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10
Season with salt and top with the reserved celery and parsley.
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11
Serve with applesauce and/or sour cream.
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12
(The latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees F, 10 to 15 minutes.)
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13
Photograph by David Malosh
