Using a mandolin, thinly slice the potatoes and carrot into thin match sticks, 5cm long. Alternatively, attach a shredding blade to a food processor and process the vegetables this way.
Thinly slice the brown onion.
Wrap the matchstick vegetables and sliced onion in paper towel to absorb the excess water. It is best to dry them off as much as possible.
Add the vegetables into a large mixing bowl, add the flour, sea salt. Toss through using your hands to lightly coat the vegetables.
Place a heavy-based medium fry pan on medium to high heat. Fill up to 1 1/2cm deep with vegetable oil and allow to come up to frying temperature. To test if the oil is hot enough, add one match of potato. If it sizzles and bubbles around the edge, then it's ready to start cooking.
Using your hands, press tightly together roughly 2 tbsp of the vegetable mixture. Place into the oil and using a spatula press down to flatten and compact the vegetables. Gently swirling the pan, lightly fry and once the colour has turned golden (a couple of minutes) and the edges are crispy gently flip the fritters over to cook the other side for a further minute or two. You're looking for a crispy texture on the outside and softly cooked in the middle.
Once cooked on both sides, remove and place on a piece of paper towel. Cover with a lid to keep warm while the remainder of the fritters are cooking.
Combine the water, vinegar and sugar into a small saucepan on a medium heat while stirring. Once the sugar has dissolved, pour the hot liquid over the thinly sliced red onion and set aside to pickle for 5-10 minutes.
Serve a stack of fritters with a good dollop of labneh or yoghurt and freshly made quick pickle piled up on top. Garnish with a sprinkle of chopped chives.