📝 About This Recipe
Originating from the sun-drenched island of Cyprus, these Halloumi fries are the ultimate savory indulgence, offering a unique 'squeaky' texture and a salty, satisfying bite. Each piece is lightly dredged in a spiced flour coating and fried until the exterior is shatteringly crisp while the inside remains warm and soft. Topped with vibrant pomegranate seeds and a cooling yogurt dip, they represent the perfect balance of salty, tangy, and sweet flavors.
🥗 Ingredients
The Fries
- 500 grams Halloumi cheese (two standard blocks, drained and patted very dry)
- 1/2 cup All-purpose flour
- 1 teaspoon Smoked paprika (pimentón)
- 1 teaspoon Dried oregano (preferably Greek)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 cups Vegetable oil (for shallow frying, such as sunflower or canola)
Lemon-Yogurt Dip
- 1/2 cup Greek yogurt (full fat for best texture)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Honey (to balance the acidity)
- 1 tablespoon Fresh mint (finely chopped)
- 1 pinch Salt
Garnish
- 1/4 cup Pomegranate seeds (for a burst of sweetness)
- 1 tablespoon Fresh parsley (chopped)
- 1/2 teaspoon Chili flakes (optional, for heat)
👨🍳 Instructions
-
1
Remove the Halloumi from its packaging and discard any brine. Use paper towels to pat the blocks thoroughly dry; moisture is the enemy of a crispy crust.
-
2
Cut each block of Halloumi into 'fries' approximately 1cm thick and 8cm long. Aim for uniform sizes to ensure they cook evenly.
-
3
In a medium-sized shallow bowl, whisk together the flour, smoked paprika, dried oregano, garlic powder, and black pepper until well combined.
-
4
Prepare the dip by mixing the Greek yogurt, lemon juice, honey, chopped mint, and a pinch of salt in a small ramekin. Set aside in the fridge to let the flavors meld.
-
5
In a heavy-bottomed skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, dip the end of a wooden spoon in; if it bubbles steadily, the oil is ready.
-
6
Working in small batches, toss the Halloumi sticks into the spiced flour mixture, ensuring every side is lightly but completely coated.
-
7
Shake off any excess flour from the cheese sticks to prevent the oil from getting too messy or the coating from becoming gummy.
-
8
Carefully lower the Halloumi sticks into the hot oil using tongs. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy fries.
-
9
Fry for 2-3 minutes, turning occasionally with tongs, until the fries are a deep golden brown and crispy on all sides.
-
10
Use a slotted spoon to transfer the hot fries to a wire cooling rack set over a baking sheet. This allows air to circulate and keeps them crispier than paper towels would.
-
11
Repeat the process with the remaining Halloumi batches.
-
12
While still hot, pile the fries onto a serving platter. Drizzle with a little extra honey if desired, then scatter the pomegranate seeds, parsley, and chili flakes over the top.
-
13
Serve immediately alongside the chilled lemon-yogurt dip while the cheese is still warm and supple.
💡 Chef's Tips
Always pat the Halloumi dry before dredging; any surface moisture will cause the flour to clump and the oil to splatter. Do not add salt to the flour mixture as Halloumi is naturally very salty on its own. For a gluten-free version, substitute the all-purpose flour with cornstarch or chickpea flour for an even crunchier texture. If you are cooking for a crowd, keep the finished fries in a 200°F (95°C) oven on a wire rack to maintain crispness while you finish the rest. Avoid overcooking; if fried too long, the Halloumi can become overly tough and lose its pleasant chew.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to cut through the richness of the cheese. Serve as part of a Mezze platter alongside hummus, warm pita bread, and kalamata olives. These make a fantastic topping for a fresh Mediterranean salad with cucumbers, tomatoes, and red onion. For a spicy twist, serve with a side of Harissa mayo instead of the yogurt dip. A side of pickled red onions provides a bright acidity that complements the salty cheese perfectly.