Crispy Haloumi Chips with Lemon, Rosemary and Honey Recipe
I have read that Cypriot farmers made haloumi with techniques and ingredients unique to their family or village, often relying on it as a staple source of protein. These sensational haloumi chips are such a delicious starter or even a light lunch, served with a salad. They are really quick and easy to make and hard to stop eating once you start.
- 180g goat’s or sheep’s haloumi
- 1 egg, beaten
- ⅓ cup rice crumbs
- Extra-virgin olive oil
- 1 tbsp honey
- 1 tbsp lemon juice
- ½ tsp finely chopped fresh rosemary leaves
- Start by making dressing, mixing all ingredients into small bowl.
- Cut haloumi into chunky chips.
- Beat egg in shallow bowl and place rice crumbs onto side plate.
- Place enough olive oil into small cast-iron or non-stick frying pan so that it covers base well. Heat oil over moderately high heat.
- Dip haloumi into egg and then coat with crumbs.
- Test whether oil is hot enough by dropping a crumb into pan — if it sizzles it’s hot enough. Place haloumi chips into pan, turning every 30–40 secs or when crumb is golden brown.
- Serve immediately with dressing.
- Since haloumi goes rubbery when it cools, if you are unable to enjoy immediately keep it warm in the oven.
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