Crispy Halloumi Fries

Halloumi is a semi-hard, unripened brined cheese with a high melting point, making it the perfect candidate for frying. These "fries" are salty, squeaky, and incredibly addictive.

🧂 Ingredients

The Fries

Halloumi: 2 blocks (approx. 250g each), cut into thick batons (about ½ inch thick).

Flour: ½ cup all-purpose flour (or cornstarch for extra light crispiness).

Spices: 1 tsp smoked paprika, ½ tsp garlic powder, and ¼ tsp black pepper.

Optional Crunch: 1 cup Panko breadcrumbs + 1 beaten egg (for breaded version).

Oil: Neutral oil with a high smoke point (Sunflower, Vegetable, or Canola).

The "Oli Baba's" Style Dip (Middle Eastern Flare)

½ cup Greek yogurt

1 tbsp Lemon juice + zest

1 tsp Harissa paste (or Sriracha)

Fresh mint leaves (torn)

Pomegranate seeds (optional garnish)

🍳 Cooking Methods

1. The Classic Fry (Most Authentic)

Coating: Toss the halloumi batons in the seasoned flour. Shake off the excess.

Heat: Fill a heavy-bottomed pan with about 1 inch of oil. Heat to 350°F (180°C).

Fry: Carefully lower the sticks in (do not overcrowd). Fry for 2–3 minutes, turning once, until deep golden brown.

Drain: Place on paper towels immediately.

2. The Air Fryer (Healthier & Very Crispy)

Coating: Lightly dust in seasoned flour, then spray generously with oil.

Cook: Arrange in a single layer (not touching).

Timing: Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through until golden.

3. Oven Baked (Best for Large Batches)

Coating: For the oven, a Panko breading works best. Dip in flour, then egg, then Panko.

Bake: Place on a parchment-lined tray. Spray with oil.

Timing: Bake at 400°F (200°C) for 15–20 minutes until the coating is crunchy.

💡 Expert Tips

Pat it Dry: Halloumi is stored in brine. Always pat the cheese sticks very dry with paper towels before coating, or the flour will turn into a gummy paste.

The "Squeak": Halloumi is famous for its squeaky texture. This is most prominent when eaten fresh and hot!

Don't Add Salt: Halloumi is naturally very salty. Season your flour with spices, but skip the extra salt until you've tasted the finished product.

Serve Immediately: These lose their "gooey" interior and crispy exterior very quickly as they cool.