Experience a satisfying mixture of textures, temperatures and tastes in this savory potato pancake recipe. A twist on traditional potato latkes, these hot and crispy vegan sweet potato pancakes are topped with cool and creamy dairy-free chive sour cream.
Ingredients
Prep
- Using a cheese grater or food processor, grate 2 sweet potatoes. Place grated potatoes into a large mixing bowl. Grate ½ yellow onion. Wrap grated onion into a clean kitchen towel. Over the sink, squeeze the towel to drain out some of the liquid from the onions. Place drained grated onions into the bowl with the potatoes.
- To the bowl, add ¼ cup of Forager Project® Sour Cream, all-purpose flour, cornstarch, 1 teaspoon of salt, and baking powder. Stir to combine.
- Heat oil in a deep 12-inch nonstick skillet over medium high heat until hot but not smoking. Working in batches, spoon ⅛ cup of potato mixture per pancake into the oil and flatten with a spatula. Cook until golden and crispy, about 3 minutes per side. Drain on a paper towel lined plate or sheet tray and sprinkle with flaky salt.
- To make the chive sour cream, mix 1 cup of Forager Project® Sour Cream with remaining 1 teaspoon of salt, ¼ cup of chopped chives, and 1 clove of minced garlic. Top pancakes with a dollop of chive sour cream and enjoy.
