Halloumi Nuggets with Hot Honey
Nuggets meet mozzarella sticks. Halloumi is great, but halloumi nuggets are even better! These bite-sized, cheesy treats are insanely delicious and crazy addictive. This is about as indulgent as it gets. It’s cheese doubled dipped in panko for an extra crispy finish, fried to golden brown perfection and drizzled with spicy honey. But in the immortal words of Donna Meagle and Tom Haverford, treat yoself! You deserve it 🙂
Halloumi is a semi-hard, brined cheese that originates from Cyprus. It has a high melting point, which means that it can be fried without melting and turning to gloop. This makes it perfect for making these crispy nugs because it gets nice and soft, but also keeps its shape.
- Prep Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 nuggets 1x
- Category: Vegetarian
Ingredients
For the halloumi nuggets:
- 2 x 250 g blocks halloumi
- 75 g plain flour
- 1 tbsp dried mixed herbs
- 2 tsps garlic granules
- 4 large eggs
- 120 g panko breadcrumbs
- 1.5 litre vegetable oil, or as needed, for deep frying
For the hot honey (makes more than you’ll need):
- 100 g runny honey
- 2 tsps crushed red chilli flakes
- ¼ tsp cayenne pepper
Instructions
- Cut the halloumi into 2cm-cubes (approx.) and pat them dry with kitchen roll or a clean tea towel.
- Line up 3 bowls. 1) In the first, combine the flour, dried mixed herbs and garlic granules, ensuring that everything is evenly incorporated. 2) Beat the eggs in the second bowl. 3) Place the panko in the third bowl.
- Onto the dredging. 1) Coat one piece of halloumi in the seasoned flour, ensuring that there aren’t any bare spots. 2) Shake off any excess flour then coat the halloumi in egg, ensuring that there aren’t any bare spots. 3) Let the excess egg drip back into the bowl then coat the halloumi in panko, ensuring that there aren’t any bare spots. 4) Gently shake off any excess panko then coat the halloumi in another layer of egg, ensuring that there aren’t any bare spots. 5) Finally, let the excess egg drip back into the bowl then coat the halloumi in another layer of panko, ensuring that there aren’t any bare spots. Double dipping the halloumi results in an extra crispy finish.
- Transfer the halloumi to a large plate or baking sheet. Repeat with the remaining halloumi pieces. Refrigerate the halloumi nuggets uncovered for at least 30 minutes, or up to 12 hours.
- Meanwhile, place the hot honey ingredients in a small saucepan. Stir to combine and bring to a gentle boil over medium heat, then remove the saucepan from the heat and let the honey sit and infuse until the nuggets are ready.
- Line a baking tray with kitchen towel, then place a wire rack in a large baking tray.
- Heat the oil to 180℃ in a deep fat fryer or wide, deep saucepan over medium-high heat. Working in batches, carefully lower the halloumi nuggets into the oil and deep fry until golden brown on the outside and soft in the middle, 3 to 4 minutes. Don’t worry if the halloumi leaks out of some of them – they’ll still be great!
- Transfer the halloumi nuggets to the wire rack – placing them on the rack rather than directly on the kitchen towel will keep them nice and crispy.
- Reheat the honey over medium heat for 1 minute, or until nice and runny. Drizzle some of the honey over the halloumi nuggets, saving the rest for dipping, and serve. Enjoy!
