Line baking sheet with paper towels. Preheat oven to 250 degrees F. In bowl, mix eggs, flour, baking powder, salt, pepper and nutmeg. Add onion. Shred potatoes and zucchini; stir into egg mixture. Heat oil in 1 2-inch skillet over medium heat. Drop potato mixture, 1/4 cup at a time, into hot oil; flatten into 3-inch rounds. Cook until golden, about 3 minutes on each side. Garnish with sour cream. Makes 18 pancakes.