Description
Swicy Pistachio Halloumi with Lime Glaze is a crispy, bold-flavored appetizer featuring halloumi cheese coated in a crunchy pistachio and panko crust, shallow fried to golden perfection, and drizzled with a sweet, spicy, and tangy lime honey glaze. This dish offers a delightful mix of textures and vibrant flavors, perfect for a quick and impressive snack or starter.
Ingredients
Scale
For the Halloumi
- 225g halloumi cheese, cut into thick sticks
- 2 eggs, beaten
- 50g all-purpose flour
- 80g finely crushed pistachios
- 40g panko breadcrumbs
- 1 teaspoon sesame seeds
- Neutral oil for shallow frying
For the Swicy Glaze
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes
- 1 teaspoon finely chopped fresh red chili
- Juice of ½ lime
For Serving
- Chopped pistachios
- Fresh mint leaves (optional)
- Lime wedges
Instructions
- Prepare Dredging Stations: Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of finely crushed pistachios, panko breadcrumbs, and sesame seeds. This setup will help in properly coating the halloumi sticks.
- Coat the Halloumi: Take each halloumi stick and dredge it first in flour, then dip it into the beaten eggs, and finally roll it thoroughly in the pistachio and breadcrumb mixture to ensure an even and complete coating.
- Shallow Fry the Halloumi: Heat a shallow layer of neutral oil in a non-stick skillet over medium heat. Carefully add the coated halloumi sticks and fry for 2 to 3 minutes on each side, or until they develop a golden, crispy crust.
- Drain Excess Oil: Remove the fried halloumi from the skillet and place them on a wire rack or paper towels to drain any excess oil, keeping them crisp and not greasy.
- Make the Swicy Glaze: In a small saucepan, combine honey, soy sauce, chili flakes, chopped fresh red chili, and lime juice. Simmer gently for about 1 minute until the mixture slightly thickens into a glossy glaze.
- Serve: Arrange the fried halloumi on a serving plate. Drizzle generously with the swicy lime glaze, then sprinkle with chopped pistachios. Garnish optionally with fresh mint leaves and lime wedges to add freshness and a pop of color.
Notes
- Ensure the oil is hot enough before frying to prevent the halloumi from absorbing too much oil.
- Drain the fried halloumi well to maintain crispiness.
- Adjust chili quantity in the glaze according to your spice preference.
- The glaze can be prepared ahead and reheated gently before serving.
- Serve immediately after glazing for the best texture and flavor experience.
