Buffalo Halloumi Nuggets are a delicious and spicy appetizer that combines the tangy and salty flavor of halloumi cheese with the heat of buffalo sauce. This dish is easy to make and is a great option for those who love the flavor of buffalo sauce but are looking for a vegetarian alternative to chicken wings.
To make Buffalo Halloumi Nuggets, halloumi cheese is cut into bite-sized pieces and coated in a batter made from flour and spices. The nuggets are then fried until crispy and golden brown. The nuggets are then tossed in a spicy buffalo sauce, creating a delicious and tangy coating. The dish can be served with a side of ranch or blue cheese dressing for dipping.
Buffalo Halloumi Nuggets are a great option for those who are looking for a vegetarian alternative to traditional buffalo wings. They are also a great dish for those who are looking for a quick and easy appetizer that is sure to impress. Whether you are hosting a party, looking for a quick and satisfying snack, or simply looking for a delicious and spicy dish, Buffalo Halloumi Nuggets are sure to be a hit!
How to make Buffalo Halloumi Nuggets
Prep Time : 30 mins
Cook Time : 10 mins
Total Time : 40 mins
Servings : 6 servings
- 225g (1 1/2 cups) self-raising flour
- 2 tsp smoked paprika
- 2 tsp ground paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground allspice
- 1/2 tsp cayenne pepper
- 250ml (1 cup) buttermilk
- 2 eggs, lightly whisked
- 500g haloumi
- Vegetable oil, to deep-fry
- Sriracha or hot sauce, to serve (optional)
Blue cheese dipping sauce
- 65g (1/4 cup) sour cream
- 65g (1/4 cup) mayonnaise
- 60ml (1/4 cup) buttermilk
- 1 tbsp lemon juice
- 75g soft blue cheese, crumbled
- 1 tbsp finely chopped fresh chives
1. In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt.
2. Sift the flour, paprika, garlic powder, onion powder, allspice and cayenne into a large shallow dish. Season with salt. Pour the buttermilk into another large shallow dish. Whisk the eggs in a bowl.
3. Cut the haloumi in half horizontally then cut each half into wedges.
4. Working in batches dip the haloumi into the buttermilk and turn to coat. Dust in the flour mixture, shaking off excess. Dip in egg and turn to coat, allowing excess to drain. Return haloumi to the flour mixture. Toss to coat well and transfer to a plate.
5. Add oil to a medium non-stick frying pan to come halfway up the side of the pan. Place over medium-high heat.
6. Add 6 pieces of haloumi to the oil (don’t overcrowd the pan) and cook, turning, for 2 minutes or until golden. Use a slotted spoon to transfer to a tray lined with paper towel. Repeat with the remaining haloumi. Serve hot with the blue cheese dipping sauce and chilli sauce, if using.