Everyone is making halloumi ‘fries’ (and many pubs and restaurants even offer them on the menu for those living low carb – which is great). However, I wanted to try it for myself. I never heat oils to high-frying temperatures, so I decided to fry my squeaky pieces in browning butter instead. Browning butter is just regular butter that is heated for a while: once the butter stops sizzling and foaming, the milk solids start browning. This process adds massive flavour to the butter. I use browned butter a lot in my dishes because that nutty flavour is indescribable! Anyway, I did this here and made super delicious little halloumi fingers. Dip them in some reduced-sugar ketchup for a quick snack or tapas idea, but if you are living clean keto, try my homemade tomato ketchup if you have some on hand. Macros here exclude any dips.
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Carbs 2.3g | Fat 34g | Protein 21g
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Brown Butter Fried Halloumi
- 200 g (7 oz) halloumi
- 20 g (0.7 oz) unsalted butter
- sea salt flakes
- Remove the halloumi from its packaging and drain off any excess water. Use a sharp knife to slice the block into thick pieces. Slice each piece in half lengthwise.
- Gently lay the pieces on a plate lined with kitchen paper and use a second sheet to pat the tops dry.
- Heat the butter in a non-stick frying pan. Once the sizzling stops, gently place half the halloumi slices into the pan and fry until golden on all sides. Use a small silicon spatula to gently turn them over. Remove and place on a plate lined with kitchen paper and add the remaining pieces to the pan. (I work in batches to avoid crowding the pan, making the pieces more difficult to turn.)
- Once the batch is done, season with sea salt flakes and serve with your choice of dip. You can search for a clean, keto tomato ketchup on this site or you can use reduced sugar ketchup off the shelf if you have no problem with that.
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Calories 397Kcal / 1661kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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