I’ve always enjoyed making savory vegetable pancakes. Thankfully my husband enjoys eating them, often right off the plate as I cook them.
My typical potato pancakes involve LOTS of potatoes, and very little flour. These are not pancakes with a little bit of potato. These are raw, grated potatoes with just enough flour to hold them together.
The other day I was shopping out-of-town and I happened upon goat Halloumi. So I had the idea to grate the Halloumi along with potatoes and make potato pancakes. I figured the Halloumi wouldn’t melt easily so the pancakes would have that lovely salty cheese flavor, but without the mess.
Here’s what I did.
Potato Halloumi Pancakes
1/2 cup milk or milk substitute
3 medium-sized white potatoes, scrubbed
6 ounces goat Halloumi
3 shallots, finely chopped
1/3 cup loosely packed chopped parsley
1 teaspoon black pepper
Flour, white or whole-wheat, about 3/4 cup
Butter, for frying
First place the eggs and milk in a large bowl. Whisk them together and set aside.
Grate the potatoes and add to the egg-milk mixture.
Grate the Halloumi and add to the potatoes.
Add the shallots, parsley, and black pepper, and stir well.
Add just enough flour to bind the ingredients. You are not making a dough, although it will not feel like traditional pancake batter either. Mostly it should not be runny.
Heat a large skillet or flat griddle over medium-high heat. Add a couple tabs of butter and let it melt. A little browning is good also.
Add a blob of the pancake batter to the skillet and spread it out slightly. It won’t be thin, but it can’t be too thick either. Continue with however many pancakes will cook in your skillet.
After about a minute or two, turn over the pancakes, and reduce the heat. This will allow the pancakes to brown on the other side as well, but also allow time to cook through. The total cooking time is about 6-7 minutes.
You must be patient; the potatoes can’t be served raw.
Continue cooking in batches.
Because I don’t require meat at a meal, I served the pancakes with a simple cherry tomato salad.
But of course, these would be fabulous with sausages!
The experiment with using Halloumi worked well. The slight melting of the cheese in the skillet was not problematic, and as a result it didn’t burn, which was my hope.
You could definitely taste the goatiness!
Potato pancakes like this are definitely best crispy on the outside, just out of the skillet. But it’s also fun to cook a big batch like this and reheat as needed.
This recipe makes about 14 – 3 1/2″ pancakes