Description
Crunchy and crispy battered halloumi recipe that's best paired with a dip. Finger-licking delicious!
Ingredients
Units
Scale
- 2 x 225g blocks of halloumi, totalling 1lb
- 256g (2 cups) flour
- 15ml (1 tbsp) garlic powder
- 15ml (1 tbsp) paprika
- 1 egg
- 375ml (1 1/2 cup) beer
- vegetable oil, for deep frying
Instructions
- Cut the halloumi into fingers that are 2.5cm (1in) thick.
- Dry them thoroughly with paper towels and set aside.
- Tip the flour, garlic and paprika into a large bowl and make a whole in the center.
- Crack an egg in the middle and whisk, slowly incorporating the egg into the flour.
- When the mixture completely dried up, add a splash of beer to the flour at a time and keep whisking until you’ve used up all the beer. Ensure that the batter has a smooth consistency, i.e. no lumps!
- Heat plenty of oil (at least 5cm/2in deep) in a large, deep saucepan. Ideally, the temperature should reach 180°C (355°F). Test whether the oil is hot enough by dropping a small amount of batter in the oil. If it bubbles, floats to the top and browns, it’s ready.
- Dunk a halloumi finger in the batter, ensuring that it’s covered completely, and gently lower it into the hot oil.
- When it’s brown and crispy all over, remove from the pan with a slotted spoon on paper towels. Continue to cook the halloumi wedges in batches until everything is fried.
- Serve immediately with your favourite dipping sauce. Enjoy!
Notes
If you’ve become vegetarian but still miss fish and chips, you can serve these halloumi batons with green pea mash and potato chips!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Deep Fry
- Cuisine: Greek
Keywords: battered halloumi, beer battered halloumi recipe, deep fried halloumi chips with dipping sauce, fried halloumi with peas and chips
