Discover, Enjoy, and Share:
Recipes to Nourish and Connect

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.

Back to Blog Homepage

In "Everything But The Kitchen Dink," Sherri's crafted a cookbook fusing her nutritional expertise with Mediterranean lifestyle, featuring post-pickleball snacks and family dinners celebrating food, community, and Mediterranean eating.

CLick here
TO Get your
copy today!

Sherri's first cookbook
"EVerything but the kitchen dink" is available,
awaiting eager taste buds to indulge in its delectable delights!