Vegan Sweet Potato Latkes

Latkes are a traditional Hannukah dish often topped with sour cream or applesauce. Typically made with Russet potatoes, these pancakes taste even better with sweet potatoes as part of the mix. For our vegan version, we’ve created a DIY latke bar complete with an assortment of toppings such as shredded cheese, olives, and tomatoes, as well as a variety of condiments like guacamole, cream cheese, and barbecue sauce. Depending on the ingredients you choose, the possibilities are seemingly limitless!
 
Makes 18 latkes
 
What You Need:

• 2 large potatoes, shredded with excess water removed
• 1 large sweet potato, shredded with excess water removed
• 1 red onion, diced
• ½ cup white flour
• 2 flax eggs (2 tablespoons flaxseed meal + 3 tablespoons water for each egg)
• 1 teaspoon salt
• Canola oil, for frying
• Toppings: Vegan cream cheese, pickled red onions, and capers (bagel style); Soyrizo and guacamole (taco style); coconut or tempeh bacon, vegan sour cream, green onions, and shredded cheese (baked potato style); crumbled tempeh bacon, diced tomato, and avocado slices (BTA style); fried onions and barbecue sauce; hummus and Kalamata olives (Greek style)

What You Do:

1. Into a mixing bowl, place potatoes, onion, flour, flax eggs, salt, and pepper. Stir to combine.
2. In a large skillet over medium heat, heat a thin layer of oil. Take a tablespoon of batter and flatten with your hands, patting into a pancake, before gently placing in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
3. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. 

Photo courtesy of Hannah Kaminsky