deep fried haloumi fritters
How to make deep fried haloumi fritters recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
250 g (8 oz) plain flour
1 egg, separated
300 ml (½ pint) ice-cold lager
125 ml (4 fl oz) ice-cold water
vegetable oil, for deep-frying
500 g (1 lb) haloumi
To serve
rocket leaves
lemon wedges
Method:
Sift the flour into a large bowl and add the egg yolk. Gradually whisk in the lager, then add the measured water and whisk until well combined.
Whisk the egg white in a separate bowl until stiff peaks form. Fold this into the batter.
Fill a deep-fat fryer or a large, deep, heavy-based saucepan two-thirds full with vegetable oil. Heat the oil to 180°C (350°F) or until a cube of bread turns golden in 10–15 seconds.
Cut the haloumi into 1 cm (½ inch) slices, then dip in the batter to coat. Fry the haloumi in batches for 3–4 minutes, or until crisp and golden-brown. Remove with a slotted spoon, season and serve on rocket leaves with wedges of lemon to squeeze over.
For mixed pepper & haloumi skewers, cut 2 deseeded red peppers and 2 deseeded yellow peppers, 2 red onions and 300 g (10 oz) haloumi cheese into bite-sized pieces. Place the vegetables and cheese in a wide bowl.
Mix together 2 crushed garlic cloves, 8 tablespoons olive oil, 2 teaspoons dried thyme and the juice and finely grated zest of 1 lemon.
Pour over the cheese and vegetables and toss to mix. Thread the vegetables and cheese alternately on to 12 metal skewers. Season and grill under a preheated medium–high grill for 4–5 minutes on each side. Serve immediately. Total cooking time 10 minutes.
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