Neutral oil for frying (canola, sunflower, avocado)
For peanut butter drizzle & dip
1/3 cup JUSTIN’S® Honey Peanut Butter
1–2 tbsp warm water or milk (to loosen)
Optional: 1 tsp lemon juice or 1 tsp honey depending on taste preference
Optional toppings
Applesauce
Sour cream
Chopped chives or parsley
Flaky sea salt
Crushed peanuts
DIRECTIONS
Grate potatoes and onion and place both in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible (this is key for crispy latkes!).
In a large bowl, combine the potatoes, onion, eggs, flour, salt, and pepper. Stir until well-coated.
Add ~1/4 inch of oil to a large pan over medium-high heat. Once shimmering, you’re ready to fry.
Scoop about 2 tablespoons per latke into the hot oil, flattening gently with a spatula. Fry 3–4 minutes per side or until deeply golden and crispy. Transfer to a paper
towel–lined plate.
In a small bowl, whisk JUSTIN’S® Honey Peanut Butter with warm water or milk until pourable. Add lemon juice if you like it tangy or honey if you prefer sweeter.
Drizzle latkes with the honey peanut butter sauce. Add a dollop of sour cream or applesauce, sprinkle chopped peanuts or chives if desired, and finish with a pinch of
flaky salt.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.
Neutral oil for frying (canola, sunflower, avocado)
For peanut butter drizzle & dip
1/3 cup JUSTIN’S® Honey Peanut Butter
1–2 tbsp warm water or milk (to loosen)
Optional: 1 tsp lemon juice or 1 tsp honey depending on taste preference
Optional toppings
Applesauce
Sour cream
Chopped chives or parsley
Flaky sea salt
Crushed peanuts
DIRECTIONS
Grate potatoes and onion and place both in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible (this is key for crispy latkes!).
In a large bowl, combine the potatoes, onion, eggs, flour, salt, and pepper. Stir until well-coated.
Add ~1/4 inch of oil to a large pan over medium-high heat. Once shimmering, you’re ready to fry.
Scoop about 2 tablespoons per latke into the hot oil, flattening gently with a spatula. Fry 3–4 minutes per side or until deeply golden and crispy. Transfer to a paper
towel–lined plate.
In a small bowl, whisk JUSTIN’S® Honey Peanut Butter with warm water or milk until pourable. Add lemon juice if you like it tangy or honey if you prefer sweeter.
Drizzle latkes with the honey peanut butter sauce. Add a dollop of sour cream or applesauce, sprinkle chopped peanuts or chives if desired, and finish with a pinch of
flaky salt.
