Fried Halloumi Nuggets with Jalapeno Dipping Sauce

Name: Fried Halloumi Nuggets with Jalapeno Dipping Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 200 min
Ingredients: 500 g Halloumi; 120 g Plain White Flour; 2 Large Eggs (Beaten); 150 g Breadcrumbs; 1 tsp Chilli Powder (or to taste); Pinch Salt and Pepper (to taste); Oil For Frying; 100 g Caster Sugar; 130 ml Water; 1 tsp White Wine Vinegar; 1/2 tsp Salt; 3 tbsp Jalapeno Chilli Jam

What Makes This Recipe Great!

Fried Or Baked Options – You can fry them as I have done or bake them in the oven if you prefer. Both ways work!

Alternative To Mozzarella Sticks – A twist on a classic starter or appetizer and a fun alternative.

Freezer Friendly – You can make this easy appetiser ahead of time and freeze before frying.

About This Recipe – In More Detail

Halloumi nuggets are super popular in our Little Home. Of course, Mozzarella Fritta will always be a favourite, these little Fried halloumi bites make a great alternative along with these Chilli Cheese Nuggets. And, they’re really easy to make.

I like to serve cheesy bites with a special homemade Jalapeno dipping sauce. However, they will also go well with lots of other options including a simple marinara sauce, spicy hot honey, ketchup and even BBQ sauce. You can serve them up with your favourite dip of choice or create a large sharing platter with a choice of dips.

Halloumi cheese has a high melting point, so this Greek cheese makes the perfect choice for this dish as they hold their shape well when frying. This makes them great for beginner cooks, since you won’t have to worry about the cheese melting away in the pan. If you prefer you can cut them a different way to cubes and create halloumi fries instead.

You can fry them like I have done in this recipe, or choose to bake them in the oven.

And, if you like meal prepping for ease later on, these little cheesy cubes freeze well. You can also fry them from frozen too, so no defrosting time is needed.

Equipment Needed

Large Bowl – You will need a large mixing bowl to soak the halloumi. Ensure the bowl is deep enough to hold the halloumi and cover it with water.
Paper Towels/Kitchen Paper – Pat the halloumi cubes dry with paper towels after draining them to remove excess water. This step helps achieve a crispy coating when frying.
Sharp Knife – Use a sharp knife on a chopping board to cut the soaked halloumi into cubes.
Shallow Dish (3) – You’ll need three shallow dishes for the breading station: one for the flour, one for the beaten eggs, and one for the breadcrumb mixture. These dishes will help coat the cheese cubes evenly. You can use any bowls or dishes you like, just ensure that they are big enough to comfortably coat the cheese cubes without everything spilling over the sides.
Baking Sheet or Baking Tray – Prepare a large baking sheet or tray by lining it with baking paper (parchment paper). We use this to place the coated cubes on and chill in the fridge before frying. If you choose to bake the halloumi nuggets instead, you can also use this for baking.
Saucepan – Use a small saucepan to make the chilli jam dipping sauce. Ideally, choose a saucepan with a heavy base to prevent burning.
Wooden Spoon or Whisk – Used for stirring the dipping sauce as it cooks.
Skillet or Frying Pan – You can use a large skillet or large frying pan for frying the halloumi nuggets. Choose a pan big enough to hold a generous batch of the nuggets at one time. You can also deep fry the nuggets if you have a deep fryer to hand.
Wire Rack – After frying, place the fried halloumi nuggets on a wire cooling rack with paper towels underneath to drain excess oil. This prevents the fried halloumi nuggets from becoming soggy while you cook the rest.

Ingredients

Halloumi – Is a squeaky cheese that is rubbery in texture and has a salty taste. Halloumi originates in Greece and is perfect for baking as it holds it shape and won’t melt too much or disappear when it is fried.
Plain White Flour – All-purpose flour is part of the breading it’s used to create a dry surface on the cheese which helps the egg to adhere in the next step.
Eggs – We use eggs in the second stage of the breading process, they create a sticky surface for the breadcrumbs to stick well in the final breading stage.
Dried Breadcrumbs – Have the perfect crispy and crunchy texture for these halloumi nuggets, mixed with a little spice for added kick, I’ve kept things pretty simple for the final breading layer as you get plenty of flavour from the dip and cheese in this recipe.
Chilli Powder – I’ve used a minimal amount of chilli powder in this recipe, but feel free to add more if you like things spicy.
Sea Salt and Black Pepper – A classic seasoning to add to the recipe and enhance the flavours.
Oil For Frying – I’ve used vegetable oil for frying the cheese nuggets in this recipe.
Caster Sugar – When mixed with water and boiled, it creates a syrupy texture which makes the perfect base for our homemade chilli dip.
White Wine Vinegar – Adds a little acidity to the dip.
Jalapeno Chilli Jam – You can use shop-bought or try making your own jalapeno chilli jam at home.

Additions and Substitutions

Substitutions:

Halloumi: You can try replacing this cheese with paneer or a firm tofu.
Breadcrumbs: You can use other breadcrumbs like Panko breadcrumbs for the coating if you prefer.
Oil: You can use any oil that is suitable for frying.
White Wine Vinegar: White vinegar, rice vinegar or apple cider vinegar can also be used.
Jalapeno Chilli Jam: You can use sweet chilli sauce instead for a slightly different flavour.
Dipping Sauce: You can use a different type of sauce for dipping. Try some hot honey (honey mixed with chilli flakes and a pinch of salt to create a spicy honey dip), marinara sauce or any dip of your choice.

Additions:

Herbs: You can customise the breadcrumb coating with your own choice of herbs or spices.
Parmesan Cheese: You can also add a little grating of parmesan cheese to the outer breadcrumb coating.

Step-By-Step Guide – How To Make Halloumi Nuggets

Step 1: Preparing the Halloumi

Place each piece of halloumi in a large bowl and cover with cold water.
Seal the bowl with cling film and refrigerate for at least 2 hours or overnight to soak.

Step 2: Setting Up Breading Station

Create a breading station: place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs mixed with chilli powder in a third. Season the breadcrumbs with a little salt and pepper.
Prepare a large baking sheet or tray by lining it with baking paper.

A glass bowl filled with water and a piece of halloumi cheese.

3 identical bowls one filled with flour, one filled with beaten egg, and the third filled with bread crumbs and chilli powder.

Step 3: Prepping the Halloumi

After soaking, drain the halloumi and pat it dry with paper towels.
Using a sharp knife, cut the halloumi into cubes about 3-4 cm in size.
Coat each cheese cube in flour, then dip it into the beaten egg, and finally coat it in breadcrumbs, pressing to ensure full coverage. Shake off any excess at each stage.
Place the breaded cubes onto the prepared baking sheet.
Once all the cubes are coated, chill the tray in the fridge for 30 minutes.

A hand is using a paper kitchen towel to pat dry the halloumi on a wooden board.

I had this using a sharp knife to cut a halloumi piece into cubes on top of a wooden board.

A hand is using a fork to flip the halloumi cubes in the beaten egg to coat them completely.

A hand is turning the halloumi pieces in the bread crumb mixture to completely coat them.

A hand is holding a breaded halloumi nugget up to show it as an example.

A lined baking tray covered in breaded halloumi Nuggets.

Step 4: Making the Chilli Jam Dipping Sauce

For the chilli jam dip, heat the sugar and water together in a saucepan, stirring until the sugar dissolves. Allow it to boil for 4-5 minutes over a medium-high heat until the mixture becomes syrupy. Remove from heat and stir in the vinegar and salt.
Return the mixture to the heat and boil for another 2 minutes. Remove from heat and stir in the jalapeno chilli jam. Bring to a boil again, then reduce heat to simmer for another minute before allowing it to cool. If the mixture thickens too much, add a little boiling water and stir.

A hand is using a wooden spoon to stir sugar and water together in a saucepan.

A hand is using a wooden spoon to start jalapeno chilli jam into sugar water mixture to create a dipping sauce.

Step 5: Frying the Halloumi

Heat the oil in a skillet or frying pan to 170°C (350°F).
Fry the cheese in batches: carefully add the cubes to the hot oil and fry on each side for a couple of minutes until golden brown.
Place the crispy halloumi bites onto a wire rack with paper towels underneath to catch any excess oil.

A black frying pan with golden brown halloumi nuggets frying inside.

A frying pan with halloumi nuggets frying inside, next to it are some cooked halloumi nuggets on a wire rack with paper towels underneath.

FAQ

What can I do if I don’t have jalapeno chili jam for the dipping sauce?

You can substitute jalapeno chili jam with sweet chili sauce or sriracha sauce for a different flavour.

Can I bake the halloumi nuggets instead of frying them?

While frying provides the crispiest texture, you can bake the halloumi nuggets in a preheated oven at 200°C (400°F) for about 15-20 minutes, flipping halfway through, until golden brown.

Can I add additional spices to the breadcrumb mixture for more flavour?

Feel free to add your favourite herbs or spices to the breadcrumb mixture for extra flavour. Options include garlic powder, onion powder, dried oregano, or smoked paprika.

Pro Tips and Guidance

Preparation is Key: Make sure to properly drain and pat dry the halloumi before coating it. Excess moisture can prevent the breadcrumbs from sticking properly.
Even Coating: When breading the halloumi cubes, ensure an even coating of flour, egg, and breadcrumbs. This will result in a crispy exterior once fried.
Chill Before Frying: After coating the halloumi cubes, chill them in the fridge for at least 30 minutes. This helps the breading adhere better to the cheese and prevents it from falling off during frying.
Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If the oil is too hot, the halloumi nuggets may brown too quickly without cooking through. If it’s too low, they may absorb too much oil and become greasy. Aim for around 170°C (350°F) for optimal frying.
Fry in Batches: Avoid overcrowding the frying pan or skillet. Fry the halloumi nuggets in batches to ensure they cook evenly and maintain their crispy texture.
Drain Excess Oil: Once fried, place the halloumi nuggets on a wire rack with paper towels underneath to drain any excess oil. This helps keep them crispy and prevents them from becoming soggy.
Serve Immediately: Halloumi nuggets are best served hot and crispy.

Storage

Storage:

Store any leftover halloumi nuggets in an airtight container in the fridge.
They can be stored for up to 2-3 days. Beyond that, the texture may start to degrade, and they may become less crispy.

Reheating:

To reheat the halloumi nuggets, preheat your oven to 180°C (350°F).
Place the nuggets on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until heated through and crispy.
Alternatively, you can reheat them in a skillet over medium heat until warmed and crispy.

Freezing

If you want to prepare the halloumi nuggets ahead of time, you can freeze them before frying.
After breading the halloumi cubes, place them on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer and let the halloumi nuggets freeze until firm, which usually takes about 1-2 hours.
Once frozen, transfer the halloumi nuggets to a freezer-safe container or resealable plastic bag. Make sure to place parchment paper between layers to prevent sticking.
The frozen halloumi nuggets can be stored in the freezer for up to 1-2 months.
You can fry them straight from frozen, just be sure that they are cooked all the way through before serving. Since they are frozen, they may take slightly longer to cook compared to fresh ones.

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