📝 About This Recipe
Originating from the sun-drenched island of Cyprus, Halloumi is a unique 'squeaky' cheese that boasts a high melting point, making it perfect for frying until crisp and golden. These fries offer a delightful contrast between a crunchy, spiced semolina crust and a warm, salty, pillowy soft interior. Served with a zesty harissa-infused yogurt, they are the ultimate elevated snack that brings a sophisticated Mediterranean flair to your table.
🥗 Ingredients
The Cheese
- 500 grams Halloumi Cheese (two standard blocks, patted very dry)
The Spiced Coating
- 1/2 cup All-purpose flour (for the initial dredge)
- 1/4 cup Fine Semolina (adds a superior crunch)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano (Greek variety preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 500 ml Vegetable Oil (for shallow or deep frying)
Harissa Yogurt Dip
- 1 cup Greek Yogurt (full fat for best texture)
- 1-2 tablespoons Harissa Paste (adjust based on heat preference)
- 1 teaspoon Honey (to balance the spice)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 pinch Salt
Garnish
- 1 handful Fresh Mint (finely chopped)
- 2 tablespoons Pomegranate Seeds (for a pop of sweetness)
- 1 lemon Lemon Wedges (cut into small pieces)
👨🍳 Instructions
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1
Begin by removing the Halloumi from its packaging and draining any brine. Pat the blocks thoroughly dry with paper towels; moisture is the enemy of a crisp crust.
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2
Slice each block of Halloumi into thick batons, roughly the size of a standard chunky chip (about 1cm thick and 6-8cm long).
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3
In a shallow wide bowl, whisk together the flour, semolina, smoked paprika, cumin, oregano, and black pepper until well combined. Do not add salt, as the cheese is naturally quite salty.
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4
Prepare the dip by whisking the Greek yogurt, harissa paste, honey, and lemon juice in a small bowl. Taste and adjust the honey or harissa to your liking, then set aside in the fridge.
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5
Toss the Halloumi batons into the flour mixture a few at a time, ensuring every side is evenly coated. Shake off any excess flour gently.
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6
Heat about 2cm of vegetable oil in a large, heavy-based frying pan or cast-iron skillet over medium-high heat. To test the oil, drop a small cube of bread in; it should brown in 30 seconds when ready.
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7
Carefully place the Halloumi fries into the hot oil using tongs. Work in batches to avoid crowding the pan, which would drop the oil temperature and lead to soggy fries.
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8
Fry the batons for 1-2 minutes per side. Use your tongs to turn them frequently until they are a deep, uniform golden brown and crispy on all edges.
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9
Once cooked, transfer the fries to a plate lined with paper towels to drain any excess oil for about 30 seconds.
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10
While still hot, arrange the fries on a serving platter. Drizzle with a little of the harissa yogurt or serve it on the side.
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11
Garnish generously with chopped fresh mint, pomegranate seeds, and a few lemon wedges for squeezing over the top.
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12
Serve immediately while the cheese is warm and has that signature 'squeak'.
💡 Chef's Tips
Always pat the halloumi dry before coating; if it's wet, the flour will turn into a paste rather than a crisp crust. Adding semolina to the flour mixture provides a much crunchier, professional-grade texture that stays crisp longer. Avoid over-salting the coating; Halloumi is preserved in brine and already contains significant salt. If you prefer a healthier version, you can air-fry these at 200°C (400°F) for 8-10 minutes, spraying lightly with oil halfway through. Ensure your oil is hot enough before adding the cheese; if it's too cool, the cheese will soften and lose its shape before it browns.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to cut through the richness of the cheese. Serve alongside a fresh Greek salad with cucumbers, tomatoes, and kalamata olives. These make a fantastic filling for toasted pita wraps with extra hummus and shredded lettuce. Try dipping them in a side of warm honey infused with chili flakes for a 'hot honey' twist. Serve as part of a larger Mezze platter with falafel, stuffed vine leaves, and baba ganoush.