When I switched to a mostly vegan diet, my main goal was to make plant-based dinners a regular habit. I realized I had fallen into a meat-focused routine: every grocery list, every meal plan seemed to start by asking whether we would have chicken, beef, pork, or fish. I had a couple dozen reliable recipes I rotated through, and I wanted the same ease with vegan dinners—meals that were healthy, eco-friendly, and require little thought on busy weeknights.
Enter latkes. Potato pancakes are ideal for weeknight dinners, and I never understood why they’re often saved for only a few nights a year. The ingredient list is short and affordable, and while freshly fried latkes are best straight from the skillet, they also reheat well in a low oven if you prefer to make them ahead. They’re already vegetarian—what stands between them and being vegan is usually the egg, which binds the mixture. Some vegan recipes simply omit the egg and compensate with more flour or cornstarch. I worried that would make the latkes heavy and dense, so I chose to use flax “eggs” (one egg = 1 tablespoon ground flax mixed with 3 tablespoons water) to mimic the binding and gel-like texture of real eggs.
My first attempt was ambitious: I added raw grated beets to the potato mixture, hoping for crispy, jewel-toned latkes. They turned out soggy and overly vegetal. My partner Alex didn’t finish his—unusual, since he typically never leaves a latke. Next I tried sweet potatoes instead of beets and had much better results. These latkes crisped beautifully on the outside, stayed tender inside, and held together perfectly. While not ruby red, their orange hue felt right for autumn evenings.
A note on technique: after making many latkes over the years I’ve learned not to fuss with them. Let them cook undisturbed for four to five minutes before flipping. The edges will darken and you might worry they’re burning—don’t. If you flip too soon they won’t develop crispness, and a limp latke is disappointing.
If you plan to make the cashew sour cream, remember to soak the cashews for at least eight hours ahead of time.
Two-Potato Latkes
Makes approximately 24
2 tablespoons ground flax seeds
6 tablespoons water
1 1/4 pounds russet potatoes (about 2 small)
1 1/4 pounds sweet potatoes (about 2 small)
1 medium onion
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
Vegetable oil, for frying
Applesauce, for serving
Cashew sour cream, for serving (recipe follows)
Preheat the oven to 200°F and line a baking sheet with foil to keep finished latkes warm.
In a small bowl, combine the ground flax seeds and water. Set aside until thickened, about 15 minutes.
Peel the potatoes, sweet potatoes, and onion, then shred them using a food processor with a shredding attachment. Transfer the shredded vegetables to a large bowl. Press the mixture with paper towels a few times to remove excess liquid. Stir in the flax mixture, flour, salt, and baking powder until evenly combined.
Heat a thin layer of vegetable oil in a large skillet (cast iron works especially well). Drop 1/4-cup portions of the potato mixture into the hot oil, flattening slightly. Cook without disturbing until the edges are deeply golden and the latke releases easily from the pan, about 4 to 6 minutes. Flip and cook another 4 to 6 minutes. Transfer cooked latkes to the prepared baking sheet and keep warm in the oven while you finish the rest. Serve hot with applesauce and cashew sour cream.
Cashew Sour Cream
Makes about 1 cup
1 cup whole raw cashews, soaked in water overnight or for at least 8 hours
1 clove garlic, chopped
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
Large pinch kosher salt
Drain the soaked cashews and add them to a blender with the garlic, olive oil, lemon juice, a large pinch of salt, and 1/2 cup of water. Blend on high until completely smooth and creamy, adding a little more water if needed to reach your desired consistency. Store leftovers in the refrigerator for up to a week.