Halloumi fries are your upmarket, sunshine alternative to the good old french fries, or chips, as we call them in the UK. Firm, slightly salty halloumi, lightly coated in paprika flour, shallow fried, then served with 2 super delicious dips: harissa mayo and chipotle yoghurt. Or switch the dips around!
These are super easy to make, the halloumi fries only take a minute or so of cooking time, and the actual prep work is less than 10 minutes.
What is Halloumi?
Halloumi is an unripe, semi hard white cheese synonymous with Cyprus, believed to have been produced on the island as early as the 4th century. Traditionally, it is made from sheep’s milk or a combination of sheep’s and goat’s milk. However, these days, it is fairly common to find cow’s milk halloumi.
Can you substitute Halloumi?
Yes, you can use paneer, the Indian cheese (or South Asian, to be precise.) Unlike halloumi, paneer is bland, so tip half a teaspoon of salt into the flour, as well as the paprika. You can easily make paneer at home. Click here to read more, and for the tutorial.
This is a really super easy recipe, folks, and not a whole lot of spiel is needed for it. Thank goodness, right? Don’t think I didn’t hear that!
Can you bake Halloumi Fries?
Totally, you’ll find instructions for frying and baking in the recipe card below.
And if you fancy lowering the fat and calorie content a little further if you are going down the baking route, you can always go for light mayonnaise and fat free yoghurt.
Harissa and Chipotle Paste
I think that’s about it. Told you it was a short and easy one. So is the video!
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Halloumi Fries with Harissa Mayo and Chipotle Yoghurt Dips
- 450 g (1 lb) Halloumi
- 85 g (3 oz) AP flour
- 1 tsp sweet smoked paprika
- 250 ml (1 cup) vegetable oil
- 2 Tbsp EV olive oil if baking in the oven
- 1 Tbsp harissa
- 100 g (3.5 oz) mayonnaise
- 1 Tbsp chipotle paste
- 100 g (3.5 oz) yoghurt
- Slice up your halloumi into long strips, resembling french fries. Set aside. There is no need to pat dry the cheese.
- Mix the flour and paprika on a large plate. Set aside.
- Heat the oil in a medium frying pan on medium high heat until hot. Pinch off a tiny piece of piece from your slices, or one of the offcuts, and drop into the hot oil. If it sizzles and floats up immediately, the oil is hot enough.
- Coat the halloumi strips in the seasoned flour, a handful at a time, and gently drop them into the hot oil. Fry for 1 minutes, until they are a golden brown. Turn them over while they are cooking. Fry the halloumi in 2-3 batches, depending on how big your pan is. Don’t overcrowd the pan.
- Fish them out of the oil when done, and transfer to a kitchen paper lined plate, to absorb excess oil. Serve immediately with the dips below, but be careful, that cheese will be piping hot.
Harissa Mayo (do this while waiting for the oil to heat up)
- Add the harissa to the mayonnaise and stir it in lightly. I prefer to leave it not completely mixed in, with streaks of harissa. But that’s up to you.
Chipotle Mayo (do this while waiting for the oil to heat up)
- Add the chipotle to the yoghurt and stir it in lightly. Same again here.
Oven Baked Halloumi Fries
- Preheat the oven to 200˚C/390˚F.
- Line a baking tin with baking paper.
- Place the flour coated halloumi fries on the baking sheet and drizzle the olive oil all over.
- Bake in the oven for 12-15 minutes until golden brown. Flip them halfway through, to brown evenly.