Prepare the Flax Egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and let sit for about 10 minutes.

Grate the fresh carrots, apple, and onion until finely grated using a food processor or a box grater. This should take about 5 minutes.

In a large mixing bowl, combine the grated carrots, apple, onion with the flax egg, a squeeze of lemon juice, salt, pepper, and any optional spices. Add flour and stir thoroughly for 2-3 minutes, ensuring even mix.

Preheat a non-stick skillet over medium-high heat and add enough oil to cover the bottom. Heat for 3-5 minutes until hot.

Form patties using an ice cream scoop or hands, about ¼ to ½ inch thick. Lay them in the hot oil without overcrowding.

Fry the latkes for 3-4 minutes on one side until golden brown. Carefully flip and cook for an additional 3-4 minutes on the other side until crispy.

Remove the latkes from the skillet and drain on a plate lined with paper towels to soak up excess oil. Let them rest for a minute or two.

Serve warm with vegan sour cream, applesauce, or other toppings.