These are a great do ahead of time snack, as the crumbed halloumi batons can be on baking trays in the refrigerator until ready to cook.
¼ cup cornflour
2 eggs, lightly beaten
2 cups panko breadcrumbs
500g Origin Earth Halloumi, cut into 1cm thick batons
rice bran oil, to deep-fry
1 Place cornflour, eggs and panko breadcrumbs in three separate bowls.
2 Dip halloumi batons in cornflour to lightly coat, then dip into eggs, and finally roll panko breadcrumbs to coat. Place coated batons on a large baking tray lined with baking paper and chill for at least 20 minutes or until required.
3 Pour about 10cm of oil into a large saucepan, place over medium heat and heat until the oil reaches 180°C. Alternatively, cook in a deep-fryer.
4 Working in batches, cook the halloumi batons for 4 minutes or until golden. Drain on absorbent paper. Repeat with remaining halloumi batons until they are all cooked. Best served immediately with a selection of dipping sauces.
Haloumi Origin Earth 150-180g