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G/F Vegan Giant Potato Pancake with Lemon Ricotta and Hot Honey


  • 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


  1. 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.
  2. Add arrowroot powder, garlic powder, salt and pepper and stir into the potatoes.
  3. 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.
  4. Cook for 6-7 minutes so the bottom can get crispy. Then place it in a preheated 375 F oven for 15 minutes.
  5. Place under broiler for 1 minute if needed.
  6. In a small bowl, mix ricotta with zest of one lemon and juice of half lemon.
  7. Top pancake with lemon ricotta, lemon slices and drizzle hot honey.

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