Description
Swicy Pistachio Halloumi with Lime Glaze is a vibrant and crispy appetizer featuring golden fried halloumi cheese coated in a crunchy pistachio and panko breadcrumb crust. Served with a sweet, spicy, and tangy honey-lime glaze, this dish combines bold flavors and satisfying textures, perfect as a shareable starter or snack.
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 bowls: Set up three separate bowls—one with all-purpose flour, one with beaten eggs, and the third with a mixture of finely crushed pistachios, panko breadcrumbs, and sesame seeds to create the coating.
- Coat the halloumi sticks: Dip each halloumi stick first into the flour, shaking off excess, then into the beaten egg, and finally coat thoroughly with the pistachio and panko mixture, pressing gently to ensure an even crust.
- Fry the halloumi: Heat a shallow layer of neutral oil in a non-stick skillet over medium heat. Place the coated halloumi sticks in the hot oil and fry for 2 to 3 minutes on each side until the coating is golden brown and crispy.
- Drain excess oil: Remove the fried halloumi from the skillet and drain on a wire rack or paper towels to eliminate excess oil and maintain crispness.
- Make the swicy glaze: In a small saucepan over low heat, combine honey, soy sauce, chili flakes, chopped fresh red chili, and lime juice. Simmer gently for about 1 minute until the glaze thickens slightly.
- Serve: Arrange the crispy halloumi sticks on a serving plate. Drizzle generously with the spiced lime glaze, sprinkle with extra chopped pistachios, and garnish with fresh mint leaves and lime wedges for an added fresh touch.
Notes
- Use a non-stick skillet to prevent sticking during shallow frying.
- Maintain medium heat to ensure the halloumi crisps but doesn’t burn.
- For extra crunch, press the pistachio and panko coating firmly onto the halloumi.
- Adjust chili flakes and fresh chili amount based on your preferred spice level.
- Serve immediately for the crispiest texture as halloumi tends to soften as it cools.
