SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/halloumi-hush-puppies
Printed September 1, 2026
Printed September 1, 2026
5-Ingredient Magic
Halloumi Hush Puppies
Salty, squeaky halloumi cheese gets folded into classic hush puppy batter for the most texturally interesting thing you'll eat this year.
Ingredients
- 1 cup self-rising cornmeal
- 1 cup diced halloumi cheese
- 1 small onion, finely diced
- 1 egg
- ½ cup buttermilk, plus vegetable oil for frying
Preparation
Halloumi is that Middle Eastern cheese that doesn't melt—it softens and gets squeaky. When Cypriots grill it, it develops a golden crust while staying firm inside. I figured if it could handle a hot grill, it could handle hot oil. Turns out, inside a hush puppy, halloumi creates these pockets of salty, chewy treasure.
Preparation
- Pat halloumi dice very dry with paper towels. Any moisture will make the oil spatter aggressively.
- Mix cornmeal, onion, egg, and buttermilk until just combined. Fold in halloumi gently so the cheese stays in distinct chunks.
- Heat 3 inches of vegetable oil to 365°F in a heavy pot. This higher temperature is crucial for getting crispy outside before the inside overcooks.
- Use two spoons to drop golf-ball-sized portions of batter into oil. Fry 6-8 at a time, turning occasionally, for 3-4 minutes until deep golden.
- Drain on a wire rack. Serve immediately while the halloumi is still warm and yielding inside that crispy cornmeal shell.
What you'll taste: Crispy fried cornmeal exterior, fluffy interior, then surprise pockets of squeaky, salty cheese. It's texture heaven. Skip any sauce—these are perfect as-is.
