G/F Vegan Giant Potato Pancake with Lemon Ricotta and Hot Honey
2 large russet potatoes, peeled and grated
½ large yellow onion, grated
2 Tbsp arrowroot powder
1 tsp garlic powder
1 tsp salt
½ tsp fresh ground black pepper
1 container Kite Hill almond ricotta
zest of 1 lemon
juice of half a lemon
Coarsely grate the potatoes and onion using a box grater and use a tea towel to squeeze and wring out as much of the liquid as possible. Discard the liquid and place the grated potatoes and onions into a medium-sized mixing bowl.
Add arrowroot powder, garlic powder, salt and pepper and stir into the potatoes.
Heat ¼-inch of olive oil in a cast iron skillet over medium-high heat. Once the oil is hot add the mixture, making sure it is even.
Cook for 6-7 minutes so the bottom can get crispy. Then place it in a preheated 375 F oven for 15 minutes.
Place under broiler for 1 minute if needed.
In a small bowl, mix ricotta with zest of one lemon and juice of half lemon.
Top pancake with lemon ricotta, lemon slices and drizzle hot honey.
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