Description
Crispy, golden haloumi fries coated in a flavorful seasoned breadcrumb crust, fried to perfection and served with a zesty garlic yoghurt dipping sauce. This easy appetizer is perfect for sharing and offers a delicious twist on classic fries using salty, squeaky haloumi cheese.
Ingredients
Scale
Haloumi Fries
- 360g / 12oz haloumi cheese blocks (2 x 180g/6 oz blocks)
- 2 cups canola oil (or other natural oil, for frying)
- 2 large eggs, whisked
- 1/2 cup plain/all purpose flour
- 1 tbsp Italian herbs
- 1 tbsp smoked paprika (can substitute ordinary paprika)
- 1 tsp ground white pepper (can substitute black pepper)
- 1 cup panko breadcrumbs (or ordinary breadcrumbs)
- 1/4 tsp cooking/kosher salt
Garlic Dipping Sauce
- 1/2 cup plain Greek yoghurt
- 1 garlic clove, finely grated using a microplane
- 1/2 tsp lemon juice (can substitute white vinegar)
- 1 tsp extra virgin olive oil
- 1/4 tsp cooking/kosher salt
Instructions
- Prepare the garlic dipping sauce: Mix the Greek yoghurt, grated garlic, lemon juice, olive oil, and salt together in a bowl. Set aside for at least 20 minutes to allow the flavors to meld and develop.
- Cut the haloumi: Slice the haloumi cheese into fries about 1.5cm (0.6 inches) thick. Usually, cutting each block into 5 lengthwise slices, then halving those slices, creates roughly 20 uniform fries.
- Dry the haloumi: Pat the haloumi fries mostly dry using tea towels to remove excess moisture, which helps the coating stick better.
- Set up dredging stations: Arrange three large bowls: one with whisked eggs, one with plain flour mixed with Italian herbs, smoked paprika, white pepper, and salt, and the third with panko breadcrumbs. This setup will streamline the coating process.
- Coat the haloumi fries: Dip each haloumi fry first into the flour mixture, shaking off excess. Then dip into the whisked eggs, letting any excess drip off. Finally, coat in the breadcrumbs, pressing gently to adhere well. For efficiency, toss two fries at a time in the breadcrumb bowl instead of handling each individually.
- Heat the oil: In a medium saucepan, heat canola oil over high heat to 180°C (350°F). Use a thermometer to ensure accurate temperature for perfect frying.
- Fry the haloumi fries: Fry about 5 haloumi sticks at a time for 1 1/2 minutes until golden and crisp. Do not overcrowd the pan. Remove and drain on a paper towel-lined tray to absorb excess oil. Repeat for remaining fries.
- Optional cooking methods: You may also air fry or bake the haloumi fries as alternatives; see notes for timing and temperature recommendations.
- Serve: Serve the haloumi fries hot alongside the prepared garlic yoghurt dipping sauce for a delicious, flavorful snack or appetizer.
Notes
- Haloumi fries are best served immediately after frying for maximum crispiness.
- Italian herbs can be substituted with a mix of dried oregano, thyme, and basil if preferred.
- Panko breadcrumbs yield a crispier coating, but regular breadcrumbs work well too.
- Maintain oil temperature at 180°C (350°F) to prevent greasy fries and ensure even cooking.
- For air frying: preheat air fryer to 200°C (390°F) and cook fries for about 10 minutes, shaking basket halfway through.
For baking: preheat oven to 220°C (430°F), arrange fries on a lined baking tray, and bake for 15-20 minutes, turning halfway, until golden and crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: haloumi fries, fried haloumi, crispy haloumi, garlic yoghurt sauce, Mediterranean appetizer, cheese fries
