Morning made better

Great for any meal gathering, the comforting umami flavor of the vegan latkes is complemented by the sweet, woodsy flavor of the cinnamon sour cream. These work equally well as a holiday side dish or savory breakfast main.


  • 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.