array(3) { [0]=> object(WP_Term)#9313 (16) { ["term_id"]=> int(11) ["name"]=> string(10) "Appetizers" ["slug"]=> string(10) "appetizers" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(11) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(10) ["count"]=> int(48) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(11) ["category_count"]=> int(48) ["category_description"]=> string(0) "" ["cat_name"]=> string(10) "Appetizers" ["category_nicename"]=> string(10) "appetizers" ["category_parent"]=> int(10) } [1]=> object(WP_Term)#9300 (16) { ["term_id"]=> int(10) ["name"]=> string(7) "Recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(10) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(89) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(10) ["category_count"]=> int(89) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "Recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } [2]=> object(WP_Term)#9359 (16) { ["term_id"]=> int(16) ["name"]=> string(11) "Side Dishes" ["slug"]=> string(11) "side-dishes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(16) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(10) ["count"]=> int(28) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(16) ["category_count"]=> int(28) ["category_description"]=> string(0) "" ["cat_name"]=> string(11) "Side Dishes" ["category_nicename"]=> string(11) "side-dishes" ["category_parent"]=> int(10) } }

‹ All Recipes ‹ Appetizers



 Crisp and golden, these tasty potato pancakes are rooted in holiday European culture 

Recipe by: Gabrielle


PREP TIME: Applesauce 20 minutes, Latkes 10 minutes COOK TIME: Applesauce 20 minutes, Latkes 40 minutes REST TIME: Latkes 30 minutes TOTAL TIME: Applesauce 40 minutes, Latkes 1 hour 20 minutes


Orange Honey Applesauce: Yield 3½ cups (½ cup per serving)

  • 6 medium tart apples, such as Granny Smith, McIntosh, Cortland
  • ⅓ cup water, apple juice, or apple cider
  • 1 tsp. ground cinnamon
  • ¾ tsp. GC Napa Valley Natural Orange Finishing Sea Salt
  • 4 Tbsp. GC Napa Valley Natural Orange Infused Honey

Potato Latkes: Yield 20 (3” round latkes)

  • 1-1¼ lbs. russet potatoes, medium size, cleaned
  • 2 Tbsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
  • ½ cup yellow onion, minced
  • ½ cup celery, peeled, minced
  • 1 tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
  • 2½ tsp. + more as needed, GC Napa Valley Natural Tuscan Rosemary Finishing Sea Salt
  • ⅓ cup heavy cream
  • 1 large egg, beaten
  • ⅓ cup all-purpose flour or matzo meal
  • ½ tsp. baking powder
  • Canola oil, as needed


Prepare Rustic Orange Honey Applesauce:

  1. Peel, core, cut apples into ½-1” pieces, and put in a large sauté pan with the next 4 ingredients. Cover and cook over medium-high heat for 7-8 minutes, stirring occasionally. Reduce heat to medium, cook 6-7 minutes or until apples are tender. Remove lid, simmer 3-5 minutes to evaporate excess water and to thicken. Use a potato masher to roughly mash the apples. Add more Orange Infused Honey if a sweeter sauce is preferred. Serve warm, room temperature, or chilled. Applesauce can be made a day in advance.

Cook Potatoes:

  1. Put unpeeled potatoes in a pot with tepid water 1” above potatoes. Bring to a gentle boil over medium-high heat. Partially cook potatoes (a knife can be just inserted), about 15 minutes. Put potatoes in a cold-water bath for 30 minutes. Prepare Potato Latke Mixture: Heat 2 Tbsp. Buttery Extra Virgin Olive Oil in a small skillet over medium heat. Add onion, celery and cook until fork tender. Put the mixture in a large mixing bowl. Add Lavender Tellicherry Pepper, 2½ tsp. Rosemary Finishing Sea Salt, cream, egg, and stir. Dry the cooled potatoes, peel, coarsely grate, add to the bowl and gently fold in. Mix the flour and baking powder together; gently fold in. Preheat oven to 225 degrees with a wire rack inserted in a sheet pan.

Fry Potato Latkes

  1. In batches of 4 or 5, not to overcrowd the pan. In a medium-large heavy skillet over medium-high heat, add ¼” canola oil. For each latke, carefully drop into the hot oil 2 Tbsp. potato mixture in a mound and slightly flatten to disc shape. Fry 2-3 minutes or until edges and underside are golden brown and crisp. Flip, slightly press latke and cook until golden brown, 1-2 minutes. Place latkes on paper towels; immediately sprinkle lightly with Rosemary Finishing Sea Salt. Place latkes on the preheated wire rack/sheet pan and keep warm in the oven while the remaining latkes are fried.


Place Potato Latkes on a serving platter. Put the Rustic Orange Honey Applesauce in a large bowl. Allow guests to serve themselves. Latkes can also be served with sour cream or plain yogurt. Enjoy Potato Latkes for breakfast, as an appetizer, or main entrée.