1 large onion, grated
2 tbsp Ener-g egg replacer OR tapioca starch
8 tbsp hot water
1 cup flour
2 tsp kosher salt
1/2 tsp pepper
2/3 cup oil for frying of your choice
Grate your potatoes and onions together with a cheese grater or with a food processor's grater attachment. Drain in a colander for about 45 minutes, squeezing the liquid out the best you can periodically.
Whisk the egg replacer and warm water together and allow to sit for 5 minutes.
Put the drained potatoes and onions in a large bowl. Sprinkle the flour, salt and pepper over the top and toss to coat. Mix in the egg replacer mixture and, using your hands, move around and knead until fully incorporated. (See pic below for consistency).
Heat the oil on medium in a large, heavy-bottomed pan. Drop the mixture by large scoopers and flatten out with the back of the scoop. Cook on one side about 4-5 minutes, or until the outside starts to brown. Turn and cook another 4-5 minutes. Drain on towels or a rack. I like to sprinkle more salt on top after they've cooked. Serve with vegan sour cream or applesauce.