📝 About This Recipe
Experience the ultimate salty-savory indulgence with these crispy Halloumi Fries, a modern twist on a Cypriot classic. Each fry features a squeaky, warm cheese center encased in a perfectly spiced, golden-brown crust of za'atar and smoked paprika. Served alongside a cooling mint and harissa yogurt dip, these fries offer a sophisticated balance of heat, herb, and salt that makes them an irresistible starter for any gathering.
🥗 Ingredients
The Halloumi
- 500 grams Halloumi cheese (two standard blocks, drained and patted dry)
The Coating
- 1/2 cup All-purpose flour
- 1 teaspoon Smoked paprika (pimentón)
- 1 tablespoon Za'atar spice blend (contains thyme, oregano, and sumac)
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 cup Vegetable oil (for shallow frying; use a high smoke point oil)
Harissa Yogurt Dip
- 1/2 cup Greek yogurt (full fat preferred)
- 1-2 teaspoons Harissa paste (adjust based on heat preference)
- 1/2 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Honey (to balance the heat)
For Garnish
- 1 handful Fresh mint leaves (finely chiffonaded)
- 2 tablespoons Pomegranate seeds (for a pop of sweetness and color)
- 1 Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by draining the halloumi from its brine. Pat the blocks extremely dry with paper towels; removing moisture is key to achieving a crispy exterior.
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2
Slice each block of halloumi into 'fries' approximately 1cm (1/2 inch) thick and 8cm long. Aim for uniform sizes to ensure even cooking.
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3
In a shallow bowl or wide plate, whisk together the flour, smoked paprika, za'atar, dried oregano, and black pepper. Do not add salt, as halloumi is naturally very salty.
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4
Prepare the dip by whisking the Greek yogurt, harissa paste, lemon juice, and honey in a small bowl until smooth. Set aside in the refrigerator to let the flavors marry.
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5
Place a large, heavy-bottomed skillet over medium-high heat and add the vegetable oil. The oil should be about 1cm deep.
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6
While the oil heats, dredge a few halloumi sticks at a time in the spiced flour mixture, tossing gently to coat all sides thoroughly.
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7
Shake off any excess flour from the halloumi sticks to prevent the oil from becoming too cloudy or burnt.
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8
Test the oil by dropping a pinch of flour into it; if it sizzles immediately, the oil is ready (approximately 180°C / 350°F).
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9
Carefully place the halloumi sticks into the hot oil in batches. Do not overcrowd the pan, as this will drop the temperature and lead to soggy fries.
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10
Fry for 1-2 minutes per side, turning with tongs, until they are a deep golden brown and crispy on all edges.
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11
Transfer the fried halloumi to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.
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12
Repeat the process with the remaining halloumi sticks, ensuring the oil returns to temperature between batches.
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13
Arrange the warm fries on a serving platter. Sprinkle immediately with fresh mint and pomegranate seeds for a vibrant finish.
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14
Serve immediately while the cheese is still soft and warm, with the harissa yogurt dip and lemon wedges on the side.
💡 Chef's Tips
Always pat the halloumi dry before flouring; any surface moisture will cause the coating to slide off during frying. Avoid adding extra salt to the dredging flour, as halloumi’s high sodium content provides all the seasoning you need. If you prefer a lighter version, these can be air-fried at 200°C (400°F) for 8-10 minutes, though the texture will be slightly less indulgent. Don't let the fries sit too long after cooking; halloumi becomes rubbery as it cools, so serve them piping hot. For an extra spicy kick, add a pinch of cayenne pepper to the flour mix.
🍽️ Serving Suggestions
Pair with a crisp, cold Mediterranean lager or a glass of chilled Assyrtiko white wine. Serve alongside a fresh Greek salad with cucumbers and olives to cut through the richness. Include a side of warm pita bread to scoop up any leftover harissa yogurt dip. Great as part of a Mezze platter with hummus, baba ganoush, and stuffed vine leaves. Drizzle with a little extra honey or pomegranate molasses just before serving for a sweet-and-salty profile.