Deep-fried haloumi with chilli relish

July 20, 2017
Deep-fried haloumi with chilli relish

TO DRINK: Delheim Rosé or Graham Beck Sparkling Rosé have the sweetness to partner salty cheese and chilli. 

Print Recipe

Deep-fried haloumi with chilli relish

Serves: 4
Cooking Time: 10 mins

Ingredients

  • 450ml sunflower oil
  • 150g haloumi, cut into fingers
  • 60g (½ cup) corn flour, for dusting
  • 125ml (½ cup) sweet chilli sauce or tomato-chilli jam
  • 3 spring onions, chopped

Instructions

1

Heat the oil in a heavy-based pan to very hot. Toss the haloumi fingers in the corn flour until they are lightly coated and shake off the excess.

2

Deep-fry the haloumi until golden, about 3 minutes. Drain on kitchen paper and serve immediately with the jam, garnished with the spring onion.

Notes

Haloumi becomes rubbery if it sits for too long after being cooked, so always serve it immediately.

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July 20, 2017 By
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