Halloumi nuggets make a great appetizer and a great chicken nugget alternative for vegetarian friends. But, what is a halloumi nugget, what’s halloumi, and how do you make them? Those are all great questions, and this post will answer them all. As always, the recipe is directly below but keep reading for a more detailed walkthrough and more information.
What is Halloumi and where can you buy it?
Halloumi is a Greek cheese traditionally made with a combination of goat and sheep’s milk, though the stuff we get here is usually cow’s milk. It has gained popularity over the last few years, meaning it is available in most grocery stores. It is a squeaky cheese similar to cheese curds. That firm texture means that it holds up well to cooking. When cooked, the texture is like that of slightly over-cooked chicken. That might not sound appealing, but it surprisingly is. Over the next year or two, you will see halloumi popping up a lot as an easy meat alternative in dishes just like the one in this post. But, you don’t have to be vegetarian to enjoy it. Give this recipe a try next time you are having a dinner party and want a fun appetizer or when you have a vegetarian coming to dinner.
Why Make Oven-Baked Halloumi Nuggets Anyway?
As I said, halloumi is quickly becoming a meat alternative. That’s a big reason why you should make halloumi nuggets, but it’s not the main reason. The main reason you should make these is that they are insanely delicious. I was home alone when I made these and ate the whole tray by myself. I’m not proud of that…(lol), but it goes to show how good they are. A word of caution though, don’t make these when you’re alone unless you want to eat a whole block of halloumi like I did.
How To Make Oven-Baked Halloumi Nuggets
Making The Coating
Making these halloumi nuggets is as simple as mixing some flour with rosemary, salt, pepper, onion powder, and garlic powder, then coating the halloumi in it. You can find all the measurements in the recipe above. Use fresh rosemary if you can rather than dry. It will give the nuggets a better flavour. I use Bob’s Red Mill All-Purpose Gluten-Free Flour in my recipe, but regular all-purpose flour can be used instead.
Cutting and Coating The Halloumi
To prepare the halloumi, take it out of the package and pat it dry with a paper towel. Cut the halloumi into half centimetre pieces. Don’t worry about the width too much. Just try to get 7 or 8 pieces per block. If you’d like, you can cut the pieces in half to get more. Once the halloumi is cut, gently toss it in the flour mixture. Halloumi usually has a gap in the middle of the block. If you are too rough with it, it may fall apart. Make sure all the pieces are evenly coated in the flour.
Bake the Halloumi Nuggets
Get a small roasting pan or casserole dish and coat the surface of it with 3 tbsp of olive oil. I know that seems like a lot, but it is crucial to get the crispy exterior on the halloumi nuggets. Place the nuggets in the pan in a single, evenly spaced layer. Bake the nuggets in a 425°f oven for 7 minutes. Take the halloumi out of the oven, flip, and bake for another 7 minutes. Do that one last time for a total baking time of 21 minutes. When done, the nuggets will be golden brown, crispy on the outside, and soft inside. Amazing!
Sriracha Honey Sauce
While the halloumi is in the oven, make the sauce. Combine the sriracha, honey, and rice vinegar in a small mixing bowl. If you don’t have rice vinegar, you can use cider vinegar, white wine vinegar, white vinegar, or even lime juice. If you don’t have sriracha, tabasco, or any other hot sauce will work. Mix well, then put the sauce in a small ramekin or dish. You can use any other type of sauce that you’d like. Anything that works with chicken nuggets will work with these halloumi nuggets. I find the sweet-spicy sauce really cuts through the richness of the halloumi and adds a lot to it, but I’ll leave that up to you.
Serving the Halloumi Nuggets
As I’ve said, you can serve these nuggets as an appetizer at a party, or as a vegetarian-friendly alternative to chicken nuggets. I think that if you are serving them as an appetizer, it would likely be best to cut the halloumi into fingers rather than nuggets. You’ll get more bang for your buck. These are some of my favourite things I’ve made in a while. 100% worth a make. They take less than 30 minutes to prepare, so what are you waiting for?
The Wrap-Up
Years ago, I worked at a Greek Restaurant in Halifax. We served halloumi like most Greek Restaurants. But, in the kitchen, it was one of our favourite ingredients to play with. We would do all sorts of things with it for staff meals. It was like our little secret. Now, I’m sharing that secret with you. Enjoy!
On a personal note, this is my first post of 2022, and I have to say it is good to be back. I’ve got some cobwebs to shake off, but it’s good to be back at it and sharing recipes with you once again. You may have noticed that Chef’s Notes looks a little different than it did in 2021. I’m always trying to improve the site and make your experience here as good as possible. If you have any feedback, I’d love to hear it. Also, as part of my 2022 revamp, I’ve created a monthly newsletter with exclusive recipes, tips, tricks, and information. Sign up if you haven’t already. You don’t want to miss out.
Ingredients
- 1 block of halloumi 200g
- 1/4 cup Gluten-Free flour or regular all-purpose flour
- 1/2 tsp rosemary, minced
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3 tbsp olive oil
Sriracha Honey Sauce
- 1 tbsp sriracha
- 1/4 cup honey
- 1/2 tsp rice vinegar
Instructions
- Preheat your oven to 425°f.
- In a medium mixing bowl, combine the flour, rosemary, salt, pepper, garlic powder, and onion powder. Mix well.
- Oil a 9×13 casserole dish with all the olive oil.
- Take a the halloumi out of the package, pat dry with paper towel and slice into 5 mm (1/8 inch) slices.
- Coat the halloumi in the flour mixture. Shake off the excess and place the halloumi in a single layer in the oiled casserole dish. Leave at least 2 to 3 cm between each piece.
- Roast the halloumi in the oven for 7 minutes, flip and roast for 7 more minutes. Flip the halloumi one last time and bake for a final 7 minutes.
- Remove the halloumi from the oven and serve hto with sriracha honey sauce.
Sriracha honey sauce
- In a small bowl, mix the sriracha, honey and vinegar. Serve.
Loved reading and walking through this entire post. Great start to 2022! Can’t wait to make them. Yum!
Thank you Dianne
Thanks for sharing your story and recipe! I always look forward to the nutritional information in a recipe so I know whether it’s right for me.