
Crispy on the outside, tender in the middle, and made entirely from pantry staples, these golden potato pancakes are the kind of comfort food that disappears fast off the plate. A simple flaxseed-and-water mixture stands in for eggs, binding the shredded russet potatoes and onion together beautifully without any animal products. The real secret to that satisfying crunch is wringing every last drop of moisture out of the grated potato and onion before the batter ever hits the pan — skip that step and you'll get steam instead of sizzle. Cooking them in batches in shimmering-hot oil and leaving them undisturbed lets each side develop that deep, golden-brown crust that makes these so irresistible. Because everything here is straightforward plant-based produce, flour, and oil, there's zero concern about hidden shellfish derivatives that sometimes sneak into processed or restaurant versions of this dish. Finish them with a dollop of vegan sour cream and a scatter of fresh chives for a little cool, herby contrast that takes the whole thing over the top.
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Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
Grate the potatoes and onion on the large holes of a box grater (or using a food processor with a grating disc) into a large mixing bowl.
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