Grate the peeled potatoes and onion using a box grater or food processor.

Squeeze the grated mixture into a clean kitchen towel to extract as much liquid as possible.

In a large bowl, combine the drained potatoes, egg (or flaxseed mixture for vegan), flour, salt, pepper, and optional nutmeg. Stir until well blended.

In a large skillet, warm vegetable oil over medium heat.

Scoop about 2 tablespoons of the batter into the pan, flatten gently to form a pancake shape.

Fry each pancake for 3-4 minutes on one side until golden brown and crispy, then flip and repeat.

Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.

Continue frying until all the batter is used, adding more oil to the skillet as needed.

Serve hot, topped with applesauce, sour cream, or your favorite garnishes.