Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 500g Rooster potatoes
  • 200g halloumi cheese (Belgium: Berloumi, France: grated mozzarella, Ireland: Halloumi)
  • 1 onion
  • 100 g black olives, pitted
  • Handful fresh parsley + extra for garnish
  • 2 eggs
  • 2 tbsp flour
  • 100g yoghurt
  • 2 tbsp honey
  • Zest from 1 lemon
  • Salt and pepper
  • Olive oil
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Preparation time: 20 MIN
  1. Grate the potatoes (with the skin), halloumi and onion using the coarse side of a grater. Chop the olives and parsley. Add all the ingredients to a large bowl.
  2. Add the eggs and flour. Season with salt and pepper. Mix well to combine.
  3. Heat some olive oil in a non-stick frying pan and take 2 heaped tbsp of batter per latke. Fry the latkes in a round shape until golden brown, 2 to 3 minutes per side.
  4. Repeat with the remaining batter mix.
  5. Combine the yoghurt with the honey and lemon zest in a small bowl.
  6. Serve the latkes with the yoghurt sauce and fresh parsley.

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