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Place grated potatoes in the center of a kitchen towel, gather up the edges, and twist the towel to remove excess moisture. In a large bowl, stir together potatoes, pear, onion and eggs. Sprinkle with flour, salt, pepper and nutmeg, and toss again.
Pour oil to a depth of about 1/8 inch into a large skillet and set over medium heat until hot. Working in batches and not overcrowding the pan, drop potato mixture by rounded tablespoons into the skillet and press down very gently to form small pancakes. Cook until browned on the bottom and potato begins to firm, 3 to 4 minutes. Flip and cook until the other side is browned and potatoes are cooked through, 2 to 4 minutes longer. Transfer with a slotted spatula to a paper-towel-lined baking sheet to drain. Serve warm with yogurt on the side.
Nutrifacts not provided as they will vary based on the amount of oil used for frying.