They really could not be easier to put together. I cut up eight ounces of Halloumi into cubes of roughly the same size, then dredged them in a large egg that I whisked together with a teaspoon of cornstarch. Just toss the cubes around to coat all of the sides, then liberally sprinkle them with Aleppo pepper. Brown in olive oil and serve them warm, with a squeeze of lemon.
Aleppo-Crusted Cheesie Poofs
I was at something of a loss as to what I should call these, given that the recipe that inspired them, this recipe from 5 Star Foodie was already using the sophisticatedly-straightforward name Fried Haloumi Bites. So, Harrison suggested Cheesie Poofs, and I thought that was fitting. They are not poofs so much as squeaky, unctuous little bites of cheesy goodness, but that was kind of a long title.
This is one of those things that you make and then you think, why have I not been eating this every day of my life? Why has no one thought of a fried cheese diet? And what is stopping me from patenting that idea right now?
So, you heard it here first–the Cheesie Poofs diet. You are welcome.
Thanks for reading,
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