📝 About This Recipe
Discover the ultimate salty-savory snack with these irresistible Halloumi Fries, a beloved Mediterranean delicacy reimagined for the kosher dairy kitchen. These fries boast a remarkably high melting point, allowing them to develop a deeply caramelized, crunchy crust while maintaining a satisfyingly squeaky, warm center. Infused with a blend of smoked paprika and za'atar, they offer a sophisticated flavor profile that bridges the gap between traditional comfort food and modern gourmet appetizers.
🥗 Ingredients
The Halloumi
- 500 grams Halloumi Cheese (cut into 1/2-inch thick batons)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Smoked Paprika (pimentón)
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 cup Vegetable Oil (for shallow frying; use neutral oil like canola or grapeseed)
Spiced Yogurt Dip
- 1 cup Greek Yogurt (full fat preferred)
- 1-2 tablespoons Harissa Paste (adjust based on heat preference)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey (to balance the heat)
- 1 clove Garlic (minced into a paste)
For Garnish
- 1/4 cup Fresh Pomegranate Seeds (for a burst of sweetness)
- 2 tablespoons Fresh Mint Leaves (finely chiffonaded)
- 1 tablespoon Fresh Cilantro (chopped)
- 1 teaspoon Za'atar (for dusting)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by preparing the dipping sauce: In a small bowl, whisk together the Greek yogurt, harissa paste, lemon juice, honey, and minced garlic until smooth. Cover and refrigerate to allow flavors to meld while you prepare the fries.
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2
Remove the halloumi from its packaging and pat it thoroughly dry with paper towels. Excess moisture is the enemy of a crispy crust.
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3
Slice the halloumi blocks into uniform sticks, approximately 1/2 inch wide and 3 inches long, resembling thick-cut fries.
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4
In a shallow wide dish, combine the flour, smoked paprika, dried oregano, and black pepper. Mix well to ensure the spices are evenly distributed.
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5
Toss the halloumi sticks into the flour mixture, coating each side thoroughly. Shake off any excess flour so only a thin, even veil remains.
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6
In a heavy-bottomed skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
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7
Test the oil by dropping a small pinch of flour in; if it sizzles immediately, the oil is ready.
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8
Carefully place the halloumi sticks into the hot oil in batches, ensuring you do not overcrowd the pan, which would lower the oil temperature and lead to sogginess.
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9
Fry for 1-2 minutes per side, turning with tongs, until they are a deep golden brown and crispy on all surfaces.
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10
Use a slotted spoon to transfer the hot fries to a wire rack set over a baking sheet or a plate lined with paper towels to drain.
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11
While still hot, sprinkle the fries with a light dusting of za'atar for an extra layer of herbal complexity.
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12
Arrange the fries on a serving platter. Drizzle with a little extra yogurt sauce or serve the sauce on the side.
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13
Garnish generously with pomegranate seeds, fresh mint, and cilantro for a vibrant, professional finish.
💡 Chef's Tips
Always pat the halloumi dry before dredging; any moisture will cause the oil to splatter and the coating to fall off. Avoid adding salt to the flour mixture as halloumi is naturally very salty. For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend for an even crunchier texture. Don't let the oil get too hot; if the oil smokes, the outside will burn before the inside gets warm and soft. Serve these immediately! Halloumi loses its signature texture and becomes rubbery as it cools down.
🍽️ Serving Suggestions
Serve alongside a crisp Israeli salad of finely diced cucumbers, tomatoes, and parsley. Pair with a chilled glass of Sauvignon Blanc or a dry Rosé to cut through the richness of the cheese. Include these as part of a dairy Mezze platter with hummus, babaganoush, and warm pita bread. Offer a side of pickled red onions to provide an acidic contrast to the salty fries. A refreshing mint lemonade (Limonana) makes for a perfect non-alcoholic accompaniment.