Halloumi and Chips
- For the batter
- 75g plain flour
- 1tsp baking powder
- 125ml milk
- 1/2 lemon, zest and juice
- 2x 250g halloumi cheese
- 100g panko breadcrumbs
- For the chips
- 4 large red potatoes
- 1tsp sea salt
- To fry
- 2 litres sunflower oil
- To serve
- 4 lemon wedges
- pea shoots
For a delicious vegetarian alternative to fish and chips, why not try our halloumi and chips? Also, make sure you take a look at our chef’s tip to see how you can add a spicy twist to the dish if you wish!
- To make the batter, place the flour and baking powder into a bowl. Mix to combine.
- Make a well in the centre and slowly add the milk, whisking to prevent lumps.
- Add the lemon zest and juice. Mix well and set to one side.
For the chips…
- Cut each potato into chips approximately 1 cm wide.
- Heat the oil in a large heavy bottomed saucepan over a medium high heat to approximately 140°
- Once the oil has reached temperature, add the chips and cook for 8 minutes. Remove and place on a baking tray lined with kitchen paper to cool.
For the halloumi…
- Cut each block of halloumi into 6 evenly sized pieces.
- Place the panko breadcrumbs into a shallow bowl and season with pepper.
- Dip the halloumi first into the batter then into the panko to coat.
- Fry the battered halloumi for 5 minutes or until golden brown. Remove and place on kitchen paper and keep warm.
- Reheat the oil to 180°
- Return the cooled chips to the pan and cook for a further 3 minutes or until golden brown. Remove and place on a clean piece of kitchen paper. Scatter over the sea salt and toss to combine.
- Serve the halloumi and chips with lemon wedges and pea shoots to garnish.
Why not add a tablespoon of Cajun spice mix to the batter flour and serve with lime wedges for a spicy twist on this recipe.