Dadinhos de tapioca
A couple of weeks on a work night out we ate something that collectively changed our lives. We went down to café on the other side of the street that had just started to do cocktail nights and ordered some haloumi croquettes to have with our first cocktails. I can't speak for my colleagues, but I was expecting something like potato croquettes with haloumi inside, or battered haloumi bits. What came out were golden batons that looked too regular to be just haloumi. One bite each and we were hooked. Examining the batons didn't lead to any answers... we couldn't figure out what they had used and how they were so light! It's all we could talk about for the next day, until we found a recipe for them. It was an exhaustive process: searching for haloumi croquettes doesn't get you very far, but with some luck we found a photo on Google Images that sort of resembled what we had the previous night. Dadinhos de tapioca.
- 250g tapioca
- 300g grated haloumi
- 500mL milk
- Salt and pepper to taste
- Oil for frying
I doubled the recipe, so my quantities will look excessive.
Grate haloumi into a large mixing bowl, then add salt and pepper.
Mix through the tapioca.
Heat milk up until it's simmering. While the milk is heating up, line a baking tray/container that has a lip greater than 2.5cm.
Pour milk into cheese and tapioca mix, stirring as you pour.
Once the mixture has thickened, spread out onto lined tray and allow to set for at least 3 hours (or overnight)
Cut up into batons or cubes.