Halloumi Nuggets with Marinara Dipping Sauce
User Reviews
5
Halloumi Nuggets with Marinara Dipping Sauce
Description
The recipe for Halloumi Nuggets with Marinara Dipping Sauce starts by cutting halloumi into bite-sized cubes. Each cube is dredged in flour, dipped in beaten egg, then coated with panko breadcrumbs to create a crunchy crust. Chilling the coated nuggets helps the breading adhere during frying. Hot oil at 350°F crisps the coating to a golden brown in about six minutes total, producing a crunchy outside while keeping the cheese tender inside. Fried basil leaves add a lightly crispy herbal garnish.
The nuggets are served alongside marinara sauce, providing a tangy contrast to the salty, fried cheese. This dish works well as a snack or party appetizer, with clear instructions for frying and managing the basil garnish to avoid oil splatter.
Ingredients
- 2 pounds halloumi cheese about 1 ½”, cut into large bite sized cubes
- 1 ½ cups all-purpose flour
- 2 egg large, beaten
- 2 ½ cups panko breadcrumbs
- salt to taste
- black pepper to taste
- 7 to 10 basil leaves
- cooking oil for frying
- 1 cup marinara sauce for serving
Instructions
- In batches, dredge cubes of halloumi into the flour, followed by the beaten eggs and finally the breadcrumbs, shaking off any excess after each coat.
- Transfer prepared nuggets to a baking sheet lined with a cooling rack and repeat until all nuggets have been coated.
- Place baking sheet in the refrigerator for at least 30 minutes and up to 12 hours (you can also freeze them at this time for a later use.
- Pour 2 inches oil into a large skillet and preheat to 350˚F.
- In batches, carefully add piece to the oil and fry for about 3 minutes on each side, until golden brown.
- Using a slotted spoon transfer nuggets to a clean cooling rack lined baking sheet and lightly season with salt and pepper. Repeat until all nuggets have been fried.
- Transfer all halloumi nuggets to a platter, garnish with fried basil (instructions below) and serve with warm or cold marinara sauce.
Notes
- Coat halloumi cubes thoroughly with flour, egg, and panko for a crispy crust.
- Chill the breaded nuggets for at least 30 minutes to help coatings adhere better when frying.
- Fry basil leaves briefly in hot oil for a crisp garnish, taking care to avoid oil splatter from leaf moisture.
- Serve nuggets with marinara sauce warm or cold, depending on preference.
- This recipe yields about 20 to 24 nuggets, suitable for sharing or parties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 45g | 15% |
| Protein | 42g | 84% |
| Fat | 40g | 62% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 55mg | 18% |
| Sodium | 2233mg | 93% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 1576mg | 158% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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