These crunchy air-fryer haloumi fingers are coated in a crispy mustard flavoured panko crumb and served with a 3-ingredient honey mustard mayo.
Preparation time - 20 minutes
Cook time - 10 minutes
Makes - 14
What you will need:
- 500g haloumi
- 2 tsp Keens Mustard Powder
- 40g (1/4 cup) plain flour
- 1 egg, lightly whisked
- 50g (1 cup) panko breadcrumbs
- Honey mustard mayo:
- 125g (1/2 cup) whole egg mayonnaise
- 60ml (1/4 cup) thickened cream
- 1 tbsp honey
- 2 tsp Keens Mustard Powder
How it's made:
To make the honey mustard mayo, place mayonnaise, cream, honey and mustard powder in a bowl. Stir to combine. Cover and place in the fridge until required.
Cut haloumi into 1 cm-wide, 9cm-long batons.
Combine flour and mustard powder in a bowl. Place eggs in a shallow bowl and panko in a separate shallow bowl. Dip a haloumi piece in the flour, shaking off any excess, then in the egg and then in panko, gently pressing to coat. Repeat with remaining haloumi.
Arrange half the haloumi in a single layer in the basket of an air fryer. Fit the basket with a rack and arrange the remaining pieces on the rack. Spray with oil. Air fry at 180C for 8-10 minutes or until golden and crunchy.
Season with salt. Serve with honey mustard mayo on the side to dip.
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