Ingredients
- 1/4 cup plain flour (35 grams)
- 2 eggs, lightly beaten
- 1 1/2 cups panko breadcrumbs (Japanese 150 grams)
- 1/2 cup instant polenta (85 grams)
- 1/4 teaspoon dried chilli flakes
- 2 tablespoons rosemary leaves, finely chopped
- 350 grams haloumi, cut into 1cm-thick chips
- Store-bought aioli, to serve
How to Make
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Step 1: Preheat oven to 240°C (475°F).
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Step 2: Place the flour on a plate and the eggs in a medium bowl.
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Step 3: Place the breadcrumbs, polenta, chilli and rosemary on a shallow tray and mix to combine.
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Step 4: Dust the haloumi in the flour, dip in the egg and toss in the polenta mixture to coat and then place on a large oven tray lined with non-stick baking paper and cook for 10–12 minutes or until golden brown and crisp.
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Step 5: Serve with aioli
We hope you enjoy this recipe!
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