Recipe: Appetizing Halloumi fingers

Halloumi fingers. Hi my loves I hope you enjoyed this video I cannot believe its that time of the year again!! If you've got any video suggestions then please contact me via. I love that this recipe lets the Halloumi shine.

Crispy fried fingers of halloumi meet creamy aubergine and the pop-up taste of pomegranate seeds. These Halloumi Nuggets are a delicious rift on mozzarella sticks and chicken nuggets. · These homemade halloumi fries are double dipped in panko breadcrumbs for an extra crispy finish. Halloumi is a fabulous cheese from Cyprus and a favorite in Greek cooking. You can cook Halloumi fingers using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Halloumi fingers

1. It's of Halloumi cheese.
2. It's of flour.
3. Prepare of paprika.
4. Prepare of egg.
5. You need of bread crumbs.

It's an ideal frying cheese because it doesn't melt. This Cypriot-origin cheese is loved for its robust texture and deeply savoury flavour - plus its capacity to be grilled, barbecued or fried without losing its shape. We show you how to cook halloumi. This is based on the classic British-Indian staple of saag paneer, though with a little more emphasis on lightness and freshness.

Halloumi fingers instructions

1. Soak halloumi cheese in water for few hours preferably overnight for reduce saltiness.
2. Cut the cheese fingers size,n tapped dry with paper towel.
3. Make a mixture of flour n paprika powder.dust the cheese one by one.
4. Then dip in bitten egg and coat in bread crumbs.
5. Shallow fry in medium heat oil till crispy,.

This home version uses halloumi instead of paneer - I find the saltiness of. Perfectly grilled halloumi with a drizzle of honey piled on to soft, fluffy Greek Flatbreads and then scattered with our favourite Greek inspired toppings. Ladies Fingers: halloumi cheese in filo pastry. fingers. andrew said he ended up having no butter on his bread. for the appetizer, i had grilled portabello mushrooms. after a while i gave up on using. Slice the halloumi and fry on a cast iron griddle, or a frying pan. Let them brown slightly after they sizzle and pop.