My mum’s transition to a vegetarian diet (last year) was my inspiration behind this recipe. With my mum being the only person in the house to follow a vegetarian diet, it means most days we often end up cooking two meals.
It was a sunny afternoon when I began craving some delicious southern fried chicken (or sfc). With most takeaway restaurants being closed due to the UK lockdown, I had no choice but to make some myself.
Let me just say, I am glad I did!
The recipe I used for coating the sfc was very similar to the one I used for the Halloumi, and it was amazing.
What is Halloumi?
Originally from cyprus, Halloumi is a firm and slightly springy, white layered cheese usually made from sheep or goats milk (it can also be made from cows milk). Halloumi can be closely compared to a firm Feta or Mozzarella cheese.
It is totally fine to eat Halloumi raw. The raw cheese has a distinct salty taste and rubbery texture. This cheese has a high melting point, which makes it perfect for grilling or frying, therefore a great meat substitute. Cooking the cheese transforms the taste and texture. Making it crispy and appetising on the outside, with a melted, warm and mellow centre.
That’s enough of the fun facts! Let’s get cooking (scroll down for full recipe).
Begin slicing the Halloumi vertically into 4 slices, then vertically cut the 4 slices in half to make 8 sticks (aim for a thickness of 1.5 cm). Halloumi can sometimes be quite crumbly when sliced, so don’t worry if you do not get perfect sticks, the end product will still be tasty!
Next, create the spiced flour by mixing together self raising flour, baking powder with salt, pepper and the spices (listed in the recipe below). In a separate tub/bowl create the egg mixture by combining the egg with the water.
(Whisking the egg with water makes the egg less gloopy and coats the cheese much better).
Coat the Halloumi sticks with the flour mix, dusting off any excess, then roll around in the egg, then back into the flour ensuring the sticks are well/evenly coated.
So: Flour > Egg > Flour
After the coating process the Halloumi is ready to be fried. Dust off any excess flour and deep fry in preheated oil at 180°C for 3 minutes until the texture of the outer coating is nice and crispy.
What to eat with southern fried Halloumi?
As a starter or snack this Halloumi will be great served with a sweet dipping sauce/chutney to balance out the saltiness of the cheese. I served mine with a tangy tomato and chilli homemade chutney (click here for the recipe).
As a main it is tasty served with a mixed leaf and veggie salad, freshly cut homemade chips, or sandwiched between 2 burgers buns with salad and chutney. The options are endless!
Preparation: 5 minutes
Cooking: 4 minutes
- 1 packet of Halloumi cheese (225g)
- 100g Self raising flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Paprika
- 1/2 tsp Ground cumin
- 1/2 Ground coriander
- 1 tsp All purpose seasoning
- 1 Egg
- 1 tbsp Water
- Sunflower oil (for deep frying)
- Heat the oil in a fryer or large pan to 180°C.
- Slice the Halloumi length ways into 1.5cm sticks.
- In a medium sized bowl, mix together the flour, baking powder, salt, pepper, paprika, cumin, coriander and all purpose seasoning.
- In a separate bowl, whisk the egg and water together.
- Dredge the Halloumi sticks (1 or 2 at a time) into the flour mix, ensuring they are evenly coated.
- Dust off the excess flour, then place the Halloumi in to the egg mix, rolling it around to ensure it is well coated.
- Then place the coated Halloumi back into the seasoned flour mix. Again ensuring it is evenly coated.
- Finally, dust of excess flour and place the Halloumi into the oil and fry for 3 minutes until golden.
- Drain off any excess oil onto a paper towel.
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