Recipe: Battered Halloumi


I love halloumi. I love the saltiness, the squeakiness and the oh-my-god-it’s-just-so-fucking-delicious-ness of it. In the fridge languished half a block that needed to be used up and instead of stuffing it in the portobella mushrooms that are also languishing in the fridge needing to be used up, I decided to batter the halloumi, like they do in my local chippy.

I’ve made Yorkshire Puddings and battered tofu before, but I’ve never made a chip shop type batter. I whisked up the flour, milk and baking powder and seasoned it with salt and pepper but I felt it was missing something. The Meat Eater said it wasn’t and said that was how batter is made so I took his word for it, even though he couldn’t tell me how he knew how to make batter. He also assured me that it’s supposed to be the texture of wallpaper paste.

This battered halloumi was so, so good. It was even better than the chip shop’s. The halloumi had softened and lost its squeak and weirdly developed the texture of fish.

I don’t have a deep fat fryer, so I used the Tefal wok-type pan I use for almost everything. I’ve had it over ten years and I still think it’s brilliant and you can buy one here. (This post isn’t sponsored by Tefal, I just wanted to tell you how much I love my wok.)

Now I want to batter all the things.

4.6 from 5 reviews
Battered Halloumi
Prep time
Cook time
Total time
Cuisine: Vegetarian
Serves: 2
  • ½ block halloumi, sliced into 4 pieces
  • 60g plain flour
  • 30ml water
  • 30ml milk
  • 1 tsp baking powder
  • salt and pepper
  • Oil for deep frying
  1. Heat the oil in a large pan or deep fat fryer if you have one
  2. Whisk together the flour, milk, water and baking powder and season with salt and pepper
  3. Check the oil is hot enough by dropping in a bit of batter. If it floats and sizzles, the oil is hot enough
  4. Dredge the halloumi in the batter and fry for 5-10 minutes, until golden, turning over a few times


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If you like the look of this battered halloumi, you may also like these beer battered mushrooms from Amuse Your Bouche.

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    1. Is it ment to look like a solid lump of batter? I followed 60g 30ml& 30ml but was toooo thick?!

      1. It is quite a thick batter, although it shouldn’t be a solid lump. If it’s too thick for you, you can thin it out with a little more liquid. I hope you enjoyed it 🙂

  1. tried your batter mix for halloumi did think looks odd but the batter was amazing will be doing this on a regular basis thank you so much

  2. I discovered this my local pub last night and just found your recipe. I had it as a starter. It was taste sensation! So creamy and yealding and crunchy from the batter. I will trying your recipe this weekend.

  3. What a delicious batter recipe. This works really very well with haloumi. I only added slightly more liquid and a tip is to dip the haloumi slices in flour first so that the batter clings better. Yummy 🙂

    1. Hi Helen, I’m so glad you enjoyed it and thank you so much for taking the time to come back to let me know! Thanks also for the flour tip 🙂

    2. Sheila I’m gonna bang you out. How about you read the fucking recipe before you show it to your grandkids? Also big up Cathy 10/10 batter, will make again

  4. Although I love the battered haloumi, I was shocked at your language and thought it was totally unnecessary,especially when grand-childen are helping.

  5. Amazing!!! Loved it and so easy. Probably had the temperature too high but done in a couple of minutes – and done in a frying pan!!

  6. Just made this the best even better Than I had in the restaurant the other day just sprinkled the haloumi with s little paprika

  7. Hi. I found the nuggets went a bit soggy if I made a big batch. Might just be because they are better if they are cooked and eaten straight away. Any advice on this?

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