Halloumi Fries
These fries are the perfect way to get the party started!
These golden, crispy halloumi fries are a super fun addition to any party table! Perfect for sharing with friends, these delish fries are great for feeding a crowd. Maybe make a double batch though, because these little beauties will disappear quickly!
Impress your mates with golden halloumi sticks and a delish zaatar yogurt.
Quick to Cook
This recipe keeps it simple, with just a light cornflour coating on the halloumi sticks before heading into the fryer. You’ll have these golden morsels ready in under ten minutes, yay!.
Batch it Up
Halloumi fries are at their best when they’re nice and hot, so it’s a great idea to cook them in batches. Start with a handful of sticks and enjoy them fresh before moving on to your next batch.
Fry Time
Rice bran oil is my favourite choice for shallow- and deep- frying as it has a high smoke point, making it a good choice for health and for flavour. Vegetable oils also work well! Be careful to not to overheat the oil, as we don’t want burnt halloumi! If it gets too hot, just add some extra oil in and it will bring the temperature back down.
More Healthy Recipe Ideas
〰️
More Healthy Recipe Ideas 〰️
Recipe Variations
Parsley is my favourite herb to pair with this dish, but mint is also a delish option if you prefer it!
If you can’t source fresh pomegranate, you may be able to find some frozen arils in the frozen fruit section at the supermarket.
Halloumi Fries
Ingredients
- 1 x packet halloumi
- 1 tablespoon cornflour
- 1 teaspoon salt
- Cracked black pepper
- 500mL rice bran oil, plus extra as needed, for frying
- 1/2 fresh pomegranate, to serve
- 1 handful flat-leaf parsley, finely chopped, to serve
- 1/2 cup natural yogurt
- 1 heaped tablespoon tahini
- 1/2 lemon, juiced
- 1/2 teaspoon sumac
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Cut the halloumi into sticks and pat dry with paper towel.
- In a bowl, mix together the cornflour, salt and pepper. Toss the halloumi sticks in the flour until lightly and evenly coated.
- Heat the rice bran oil in a saucepan with tall sides.
- When the oil is hot and shimmering, add the halloumi to the oil using a pair of tongs. Cook the pieces until golden on one side, then turn. Repeat the turns until all sides are golden. Remove from the pan and drain on paper towel.
- To make the yogurt dressing, mix the ingredients together in a bowl. Taste and adjust with salt, pepper and lemon as needed.
- Pile the halloumi fries into a bowl, then drizzle with the zaatar yogurt. Finish with the chopped parsley and fresh pomegranate.
