Buffalo Halloumi Nuggets

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5 people people


45 mins


  • 125g butter
  • 100g hot sauce
  • 1 tbsp tomato ketchup
  • 1 tsp white wine vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 450g halloumi, cut into chunky slices
  • 250ml buttermilk
  • 40ml hot sauce
  • 250g flour
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • Vegetable oil, to fry

For the ranch dip:

  • 75ml mayonnaise
  • 50ml sour cream 
  • 25ml buttermilk
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tsp garlic powder
  • 1/2 tsp pepper

Your vegetarian friends are going to love these fried halloumi nuggets!


  1. Put the buttermilk in a large bowl and add the hot sauce. Throw in the halloumi, stir until covered then pop it in the fridge for 20 mins to marinade.
  2. Put the butter, hot sauce, ketchup, white wine vinegar, sugar and salt in a small saucepan and heat gently until melted. Whisk together to combine, bring to the boil then remove from the heat.
  3. Combine all of the ranch dip ingredients in a bowl, then set aside in the fridge.
  4. In the meantime, combine the flour, paprika, cayenne, cumin, onion powder, garlic powder and salt together in a large bowl.
  5. Remove the halloumi from the buttermilk and shake to remove the excess. Dredge in the spiced flour mixture.
  6. Fill a large sturdy pan a third of the way with vegetable oil, and heat to 180 degrees. Carefully pop the halloumi in the hot oil and fry for 2-3 mins, or until the exterior is crisp, golden and bubbly.
  7. Add the halloumi to a large bowl and pour over the buffalo sauce, stirring to coat them fully.
  8. Serve immediately with the ranch dipping sauce.