Vegan German Potato Pancakes (Kartoffelpuffer)

Prepare the flax egg: In a small bowl, combine flaxseed meal and water. Let sit for 5-10 minutes to thicken.

Peel the potatoes and onion. Grate them using a box grater or food processor. Place the grated potatoes and onions in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy Kartoffelpuffer.

Transfer the drained potato and onion mixture to a large bowl. Add the flax egg, salt, pepper, and nutmeg (if using). Mix well to combine.

Add 2 tablespoons of flour to the potato mixture. Mix well. If the mixture is still too wet, add another 1-2 tablespoons of flour until it holds together well.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, forming pancakes about 3 inches in diameter. Do not overcrowd the skillet.

Fry the potato pancakes for 3-4 minutes per side, or until golden brown and crispy. Flip carefully with a spatula.

Remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.

Serve immediately with applesauce or vegan sour cream.