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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Slice, coat and fry halloumi in minutes, then dunk the hot fries into a creamy, zesty dip for the easiest crowd-pleasing snack on your Middle Eastern platter. ✨

Ingredients

• Halloumi fries
• 🧀 Halloumi cheese, cold block: 400 g (14 oz / ~3 cups sticks) dairy
• 🥚 Egg: 1 large (≈50 g / 1.8 oz) egg
• 🥛 Milk: 30 ml (2 tbsp / 1 fl oz) dairy
• 🌾 All-purpose flour: 40 g (⅓ cup / 1.4 oz) gluten
• 🥖 Fine breadcrumbs or panko: 80 g (1⅓ cups / 2.8 oz)
• 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz)
• ⚫ Ground black pepper: 1 g (½ tsp / 0.04 oz)
• 🌿 Dried oregano or za’atar: 2 g (1 tsp / 0.07 oz)
• 🫒 Neutral oil for frying (sunflower or canola): 500 ml (2 cups / 16.9 fl oz)
• Yogurt-tahini dip dairysesame
• 🥛 Thick Greek yogurt: 120 g (½ cup / 4.2 oz) dairy
• 🥄 Tahini: 30 g (2 tbsp / 1 oz) sesame
• 🍋 Fresh lemon juice: 15 ml (1 tbsp / 0.5 fl oz)
• 🧄 Garlic, finely grated: 3 g (1 small clove / 0.1 oz)
• 🧂 Fine salt: 2 g (⅓ tsp / 0.07 oz)
• 🌿 Fresh parsley, finely chopped: 5 g (2 tbsp / 0.18 oz)
• 💧 Cold water, as needed to thin: 15–30 ml (1–2 tbsp / 0.5–1 fl oz)
• To serve
• 🌿 Extra chopped parsley or mint: 5 g (2 tbsp / 0.18 oz)
• 🌶️ Chili flakes (optional): 1 g (½ tsp / 0.04 oz)
• 🍋 Lemon wedges: 4 pieces

Preparation

• 1 Prep the halloumi Pat the halloumi block dry with paper towel. Slice into thick fries about 1×8 cm (½×3 in). Keep the sticks cold in the fridge while you prepare the coating; cold cheese keeps its shape better when fried.
• 2 Set up the coating station Place the flour in one shallow bowl. In a second bowl whisk the egg with milk until smooth. In a third bowl mix breadcrumbs, salt, pepper and dried oregano or za’atar.
• 3 Coat the fries Working a few pieces at a time, dredge the halloumi sticks in flour, shaking off excess. Dip into the egg mixture, then roll in the seasoned breadcrumbs, pressing gently so the crumbs stick well. Arrange coated fries on a plate and chill 10 min to firm up.
• 4 Make the yogurt-tahini dip In a small bowl whisk yogurt, tahini, lemon juice, garlic, salt and chopped parsley until creamy. Add cold water a spoon at a time until the dip is smooth and dippable but not runny. Taste and adjust lemon or salt. Keep chilled until serving.
• 5 Fry the halloumi Pour oil into a deep pan so it reaches about 3–4 cm (1¼–1½ in) depth. Heat to 170–175°C (338–347°F); a breadcrumb should sizzle and turn golden in about 30 sec. Fry the halloumi fries in batches for 2–3 min, turning once, until deep golden and crisp. Do not overcrowd the pan. Transfer to a rack or paper towel to drain.
• 6 Garnish and serve Pile the hot halloumi fries on a platter. Sprinkle with chopped parsley or mint and a pinch of chili flakes if you like heat. Serve immediately with the yogurt-tahini dip and lemon wedges for squeezing.

Timing details

Nutrition

Estimated values per serving.

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