Let's not skirt about the handbags here; everything is better deep-fried. So why treat Halloumi Fries any different?! With the addition of paprika and za'atar, these chunky hunks of cheese are treated like the original heroes they are - no breadcrumbs required.
Every recipe I see online for Halloumi Fries is an attempt to make them healthy. Coating them in breadcrumbs so you can either airfry them or oven bake them.
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Well, not here... we're eating cheese people, you may as well lean into it!
This recipe is an adaption from the delicious halloumi cheese sticks from Babs Glasgow. They were my favourite Halloumi Fries in all of Glasgow, and I wanted to know what made them different. So I asked the Chef and that's where he let me in on their little secret:
"we don't use breadcrumbs, we coat the halloumi in flour and spices (za'atar and paprika) and deep fry them".
So let's get onto making them...
Ingredients
- Halloumi
- Plain Flour (All Purpose)
- Spices: paprika, za'atar (but feel free to experiment)
How To Make Halloumi Fries
Start to heat up vegetable oil in a pot on the hob to approx 170C. Add flour, za’atar, paprika to plate and mix together with a fork.
Open the halloumi, drain out the excess liquid but DO NOT dry them off - we need them to be wet to allow the flour coating to attach to the cheese. Cut them into ‘fry’ shapes - I usually get around 6 halloumi fries per block of cheese.
Coat each halloumi fry in the flour coating, ideally as soon as you’ve opened it i.e. don’t leave to sit for a while as it will naturally dry out.
Fry halloumi fries until golden brown and they start to float.
Serve with dip of choice - I’m loving a blend of labneh and my Aubergine and Pepper Saksuka (blended) dip side by side.
Storage and Reheating
These Halloumi Fries are best eaten straight away.
However, if you need to make in advance - they can be stored in the fridge for up to 4 days.
To reheat: airfry for a few minutes until piping hot throughout.
What To Serve Halloumi Fries With
My favourite dip combination has to be:
- Garlic Aioli or Labneh
- with Marinara Sauce or Aubergine and Pepper Saksuka (blended into a sauce)
- Greek Chicken Gyros - they're a perfect side for this quick dinner!
If you have any questions about this recipe then please leave a comment. Or if you love it, I would really appreciate if you left me a review (scroll down below the recipe card below).
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Halloumi Fries
Ingredients
- 225 g halloumi See Notes
- 50 g plain flour roughly ⅓ cup
- 1 teaspoon za’atar
- ½ teaspoon paprika
- vegetable oil for frying
Instructions
- Start to heat up vegetable oil in a pot on the hob to approx 170C
- Add 50 g plain flour, 1 teaspoon za’atar, ½ teaspoon paprika to plate and mix together with a fork
- Open the 225 g halloumi, drain out the excess liquid but DO NOT dry them off - we need it to be wet to allow the flour coating to attach to the cheese
- Cut them into ‘fry’ shapes - I usually get around 6 halloumi fries per block of cheese (I like them chunky so feel free to cut smaller if you prefer)
- Coat each halloumi fry in the flour coating (ideally as soon as you’ve opened it i.e. don’t leave to sit for a while as it will naturally dry out as not as much coating will stick to it)
- Fry halloumi fries until golden brown and they start to float (will vary dependant on size but usually about 3-4 minutes)
- Serve with dip of choice (See Notes)
Christine Whitehouse says
These are sooo good! Better than any restaurant ones I’ve had and so simple. Thank you.
Ailie O’Neill says
These pair absolutely perfect with the chicken gyros wraps!!
Will says
I've made similar. However, I made a batter of corn flour (not corn meal) and Irn-Bru and dried off the cheese.
Turned out magical