• 2 medium apples, peeled, cored, and grated
  • 2 medium russet potatoes, peeled, and grated
  • 1 small yellow onion, peeled and grated
  • ⅔ cup chickpea flour (or all-purpose)
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • Olive oil or avocado oil, for frying
  • ½ cup Forager Project Sour Cream
  • 1 teaspoon maple syrup or agave
  •  ¼-½ teaspoon ground cinnamon


Peel and grate the potatoes, apples, and onion. Put the grated ingredients in a large bowl, then add the flour, salt, baking powder, and black pepper. Mix until the flour is absorbed.

Put the Forager Project Sour Cream in a small bowl. Stir in the cinnamon and syrup. Refrigerate until ready to use.

Heat a non-stick pan over medium heat and add enough oil for frying (about ¼ inch). Scoop out heaping spoonfuls of the apple-potato batter and place in the pan (4 – 5 latkes at one time depending on the size of your pan). Flatten carefully with a spatula. Cook for 4-5 minutes until the latkes are browned; then flip and cook for another 2-3 minutes. Place on a paper towel-lined plate to absorb excess oil.

To serve, top the latkes with cinnamon sour cream.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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