Haloumi fries
Ingredients
- ▢ 360g / 12oz haloumi cheese blocks 2 x 180g/6 oz blocks (Note 1)
- ▢ 2 cups canola oil or other natural oil
- ▢ 2 large eggs whisked
FLOUR DREDGE
- 1/2 cup plain/all purpose flour
- ▢ 1 tbsp Italian herbs Note 2
- ▢ 1 tbsp smoked paprika sub ordinary paprika
- ▢ 1 tsp ground white pepper sub black pepper
CRUMBING
- ▢ 1 cup panko breadcrumbs – or ordinary breadcrumbs Note 3
- ▢ 1/4 tsp cooking/kosher salt
YOGHURT GARLIC DIPPING SAUCE:
- ▢ 1/2 cup plain Greek yoghurt
- ▢ 1 garlic clove finely grated using a microplane
- ▢ 1/2 tsp lemon juice sub white vinegar
- ▢ 1 tsp extra virgin olive oil
- ▢ 1/4 tsp cooking/kosher salt
Instructions
- Garlic dipping sauce – Mix ingredients in a bowl and set aside for at least 20 minutes to let the flavours develop.
- Cut the haloumi into fries around 1.5cm / 0/6" thick. The length will depend on the shape of your haloumi. I cut mine into 5 slices lengthwise, then each into half which makes uniform fries, and get 20 pieces.
- Dry – Pat halloumi mostly dry using tea towels.
- Prep – Using 3 bowls large enough to toss the halloumi, put the eggs in one bowl, mix Flour Dredge in another and mix Crumbing ingredients in a third.
- Crumb – Dip a haloumi fry in flour, shake off excess. Dip in egg, allow excess to drip off. Coat in breadcrumbs, pressing to adhere, then place on tray. PRO: Do 2 at a time. Toss haloumi in breadcrumbs (by tossing the bowl) so you don't have to touch.
- Heat oil in a medium sauce pan over high heat until it reaches 180°C/350°F
- Fry 5 haloumi sticks at a time for 1 1/2 minutes. Drain on a paper towel lined tray. Repeat with remaining haloumi.
- Air fry and baking – see Note 5.
- Serve hot with yoghurt garlic dipping sauce!
Notes
This recipe is sponsored by Mediterranean Supermarket