Dish scaled

Beer-battered Carolina Halloumi

Recipe developed & contributed by Maureen Gualtieri

DFC’s new Carolina-style Subtly Sweet & Tangy sauce is mustard and vinegar based, which lends itself very well to pub food. Lean into wintry comfort by having a pub night at home — featuring these beer-battered halloumi cheese sticks, laced with our newest sauce creation! Chickpea flour and Indian spices make this finger food hearty; up the savouriness by dipping the crispy, gooey sticks into more Subtly Sweet & Tangy, or ketchup for a nice contrast.

(If you have leftover batter once your halloumi is done, toss in some more cilantro, a bit of salt, and some finely sliced veggies you might have kicking around [onion, potato, carrot, etc.]. Fry heaping tablespoons of this mixture in the oil until golden, and you’ll have a couple quick fritters to snack on too!)

Beer-battered Carolina Halloumi

(Yield: approx. 24 pieces)


2 pkgs halloumi cheese (about 250g each)

3/4 c. chickpea flour

1/4 c. all-purpose flour

1/2 tsp garam masala

1/2 tsp turmeric

1/4 tsp ground cumin

1/4 tsp ground fenugreek

1/8 tsp asafoetida powder

1/4 cup finely chopped fresh cilantro

1 tbsp DFC’s Subtly Sweet & Tangy Not Just BBQ Sauce

2/3 cup mild-flavoured beer, like a pilsner or ale *

Frying oil of choice

* for a beer-free version, sub in the same amount of soda water

Slice your halloumi into stick-like shapes. (I find it most convenient to split the piece lengthwise along its “seam,” then cut the doubled-up halves into sixths.) Set aside.

Pour a couple inches of your frying oil into a heavy-bottomed pot — enough to allow your halloumi slices to float freely while cooking. Heat it on medium until it reaches about 340 degrees F, or a test dollop of batter bubbles up right away.

As the oil heats, stir together the flours, all the spices, and the finely chopped cilantro in a large bowl. Add the DFC’s Subtly Sweet & Tangy sauce, and pour in the beer. Mix well until the batter is smooth.

Dredge the halloumi pieces in the batter, rolling them around to get them thickly coated. Using chopsticks, drop 4 – 5 pieces into the hot oil and fry until golden, flipping once or twice. Remove and drain well on paper towel.

Serve and enjoy right away, with your favourite condiments and a cold beverage on the side!

DFC’s Subtly Sweet & Tangy Not Just BBQ Sauce shines in this spiced snack. You’ll also need chickpea flour, all-purpose flour, garam masala, turmeric, fenugreek, cumin, asafoetida, fresh cilantro, halloumi cheese, and beer.
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