When I moved toward a mostly vegan diet, I wanted to make plant-based dinners part of our regular rotation. I realized I had fallen into a meat-centered routine: every grocery list and meal plan seemed to revolve around chicken, beef, pork, or fish. I relied on a handful of familiar recipes and cycled through them habitually. My goal was to build a similar repertoire of reliable vegan dinners—meals that are simple, affordable, nutritious, and animal-free.
That’s how these latkes became a staple in my kitchen. Potato pancakes are the ideal weeknight meal: affordable, quick, and forgiving. They’re often treated as a seasonal or holiday dish, but they work any night of the week. The ingredient list is short and inexpensive, and while latkes are best served hot and crisp from the skillet, they reheat well in a low oven if you want to make them ahead.
One obstacle when converting traditional latkes to vegan was the egg, which acts as a binder and gives structure. Some vegan recipes simply omit the egg and increase flour or add starch, but that can make the pancakes heavy. I prefer to use a flax “egg” (one tablespoon ground flax mixed with three tablespoons water) to mimic egg-like binding and keep the texture light and cohesive.
My first experiment added raw grated beets to the mixture for color and flavor, but the result was too soggy and vegetal. Switching to sweet potatoes solved the problem: these latkes crisp beautifully on the outside while remaining tender inside, and they hold together perfectly. The orange color is attractive and seasonally appropriate, especially in autumn.
Technique matters. Over the years I’ve learned not to fuss with latkes while they cook. Let them cook undisturbed for four to six minutes per side depending on the heat and the skillet. The edges will darken and you may worry they’re burning—resist the urge to flip early. If you flip too soon the latkes won’t develop a crisp crust and will be limp and disappointing.
Below is the recipe I use, followed by a simple cashew sour cream that takes a little advance planning because the cashews need to soak for at least eight hours.
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 or parchment to keep finished latkes warm.
In a small bowl, whisk together the ground flax seeds and water. Let sit until thickened, about 15 minutes.
Peel the russet potatoes, sweet potatoes, and the onion. Use a food processor with the shredding attachment or a box grater to grate them. Transfer the shredded mixture to a large bowl. Press or squeeze the mixture with paper towels or a clean kitchen cloth several times to remove excess liquid—this step helps achieve a crisp exterior. Stir in the flax mixture, flour, salt, and baking powder until evenly combined.
Heat a thin layer of vegetable oil in a large skillet over medium heat (a cast-iron skillet works especially well). Scoop 1/4-cup portions of the mixture into the hot oil, flattening each slightly with a spatula. Cook undisturbed until the edges are deeply golden and the latke releases easily from the pan, about 4 to 6 minutes. Flip and cook 4 to 6 minutes more, until both sides are crisp and golden. Transfer cooked latkes to the prepared baking sheet and keep warm in the oven while you finish the batch. Serve warm with applesauce and cashew sour cream.
Serving suggestions and tips: These latkes are delicious plain or garnished with chopped fresh herbs, a squeeze of lemon, or a sprinkle of smoked paprika for extra flavor. To make them gluten-free, substitute a gluten-free flour blend for the all-purpose flour. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through and crisp. For best results, avoid microwaving if you want to preserve the crisp texture.
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. Add the chopped garlic, olive oil, lemon juice, a large pinch of kosher salt, and 1/2 cup of fresh water. Blend on high until completely smooth and creamy, pausing to scrape down the sides as needed. Adjust salt or lemon to taste. The cashew sour cream will keep in the refrigerator for about a week.