Begin by peeling and grating the russet potatoes, tart apple, and onion. Place the grated mixture into a large bowl of cold water to prevent oxidation.

After soaking, drain the grated mixture into a clean kitchen towel, twist, and squeeze out as much liquid as possible.

In a medium bowl, whisk together the eggs, then gradually add in the all-purpose flour, fresh nutmeg, chives, salt, and pepper. Fold in the drained potato-apple mixture.

Heat about ½ inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Drop spoonfuls of the batter into the hot oil.

Fry for about 3-4 minutes on each side until golden brown and crispy. Transfer to a baking sheet lined with paper towels.