Halloumi Hush Puppies

Name: Halloumi Hush Puppies
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

Salty, squeaky halloumi cheese gets folded into classic hush puppy batter for the most texturally interesting thing you'll eat this year.

1 min Mild Rebel 5 ingredients

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.

5-Ingredient Magic

Halloumi Hush Puppies

July 9, 2026 1 min read Mild Rebel 5 ingredients

Salty, squeaky halloumi cheese gets folded into classic hush puppy batter for the most texturally interesting thing you'll eat this year.

Ingredients

0/5 ready

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

The Story & Steps

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.

More 5-Ingredient Magic