Fried Halloumi "Curds" with Muhammara and Pickled Crudité
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1502
- Total Fat
- 119
- Saturated Fat
- 25
- Carbohydrates
- 78
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 22
- Cholesterol
- 101
- Sodium
- 1546
- Total: 1 hr 15 min (includes pickling time)
- Active: 30 min
Ingredients
Halloumi Curds:
Vegetable oil, for frying
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 1/2 cups light beer, such as Miller Lite
1 pound halloumi cheese, diced into 1-inch cubes
Pickled Crudité:
2 cups white vinegar
1 cup water
1 tablespoon mustard seeds
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
2 cloves garlic
1 cup quartered lengthwise baby rainbow carrots
1 cup quartered radishes
4 ounces green beans
Muhammara:
3/4 cup toasted walnuts, plus crushed walnuts, for garnish
1/4 cup olive oil, plus more as needed
1 teaspoon ground cumin
1 teaspoon lemon juice
1 teaspoon pomegranate molasses
1 teaspoon Aleppo pepper, plus more for garnish
1/2 teaspoon smoked paprika
3 scallions
1 fire-roasted bell pepper
3/4 cup crushed butter crackers
Directions
- For the halloumi curds: Set up a deep fryer with vegetable oil and heat to 375 degrees F. Combine the flour, cornstarch and baking powder in a large bowl, then whisk in the beer. Let the batter sit in the fridge for 15 minutes to set.
- Dip the halloumi cubes into the batter and drain off any excess. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate, then transfer to a sheet tray lined with a wire rack so they don’t get soggy.
- For the pickled crudité: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, salt, sugar, crushed red pepper and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the veggies. Let cool and allow to sit for at least 30 minutes.
- For the muhammara: Place everything MINUS the crackers in the bowl of a food processor. Pulse until smooth. Add in the crackers and pulse 5 times. Taste, adjust seasoning and, if too thick (looking for a texture similar to hummus) add a little more olive oil. Pulse a couple more times.
- To serve: Place the muhammara into a bowl and using a spoon, make a divot in the center. Pour a little olive oil in the divot and sprinkle some Aleppo pepper as well as some crushed walnuts. Top with the halloumi curds and pickled crudité.