I have a lot of different kitchen gadgets/machines I rarely use, from a bread machine to an ice cream maker. So it’s no surprise that I’m not allowing myself to waste money on a deep fat fryer. So I’ve deep fried my battered halloumi using my wok filled with vegetable oil. It’s quite a deep wok and worked perfectly. I’ve just saved you some money there! You’re welcome.
I took the inspiration for this recipe from BBC food here, but fingers crossed they redirect their links correctly to BBC Good Food, otherwise you won’t find it! I’ve adapted it using gluten-free flour and gluten-free lager ‘Daura’ which can be bought here, you only need the one bottle.
I also made my own buttermilk because it was easier to make it than buy it.
To make your own buttermilk you need…
- 236ml/1 cup of milk
- 1 tbsp of fresh lemon juice
Mix together and leave in the fridge until you’re ready to use it. How easy was that?? Obviously, not that easy if you didn’t have any lemons.
For the halloumi…
- 2 x 250g blocks halloumi, cut into 1cm/½in slices
- Your Blue-Peter-style buttermilk
- Gluten-free plain flour, for dusting
- vegetable oil, for deep frying
- salt and freshly ground black pepper
For the batter…
- 225g plain gluten-free flour
- 1 free-range egg, separated
- 300ml fridge-cold gluten-free lager
Marinate the halloumi in the buttermilk for at least 20 minutes.
- To make the batter, sift the flour into a large bowl and add the egg yolk. Whisk in the lager gradually and add 125ml/4½oz ice-cold water until well combined.
- Whisk the egg white until stiff peaks form in a separate bowl. Fold the egg whites into the batter and chill in the fridge until required.
- Fill a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Now, the original recipe said to whip your thermometer out to check the oil temperature. I didn’t have one, naturally because who does, right? I just dripped a bit of batter into the oil and if it started to puff up I decided it was ready.
- Shake any excess buttermilk off the halloumi, then dip into the flour and coat in the batter. Fry the halloumi until crisp and golden-brown took only a few minutes. Remove with a slotted spoon and drain on a baking sheet lined with kitchen paper. Season to taste with salt and freshly ground black pepper.
- I served with a lemon wedge and sweet potatoes fries. The recipe for these are also on my blog, you can find them here!