Golden Fried Halloumi Fries

I sliced my first block of halloumi on a rainy Tuesday, skeptical that cheese could hold up in hot oil without melting into a disaster. The kitchen filled with a salty, savoury aroma as the fries hit the pan, and within minutes I was pulling out golden batons with edges so crisp they shattered at the bite. That gooey, squeaky center converted me instantly, and I've been frying halloumi ever since.

I brought a platter of these to a summer barbecue once, and my friend's teenage son ate seven fries in a row without speaking. His mum looked at me, half amused and half impressed, and asked for the recipe on the spot. That quiet, focused chewing told me everything I needed to know.

Ingredients

• Halloumi cheese: Look for a firm block with no excess brine, and always pat it completely dry or the coating will slide off in the oil.
• Plain flour: This base layer clings to the cheese and crisps up fast, swap in gluten-free flour if needed without changing the method.
• Smoked paprika: It adds a warm, woody note that balances the salty cheese, regular paprika works but loses that campfire edge.
• Garlic powder: A small amount deepens the savoury flavour without overpowering the halloumi, fresh garlic burns too quickly in hot oil.
• Black pepper: Freshly ground pepper gives a gentle heat that lifts the entire coating.
• Vegetable oil: You need enough to submerge the fries halfway, and it must reach 180C or the coating will turn greasy instead of crisp.
• Fresh parsley: A handful of chopped leaves brightens the plate and cuts through the richness.
• Lemon wedges: A squeeze of citrus at the table wakes up every bite and keeps you reaching for more.

Instructions

Prepare the halloumi:

Pat the block dry with paper towels until no moisture remains, then slice it into fries about one centimetre wide. Uniform thickness ensures even frying and prevents some pieces from burning while others stay pale.

Mix the coating:

Combine the flour, smoked paprika, garlic powder, and black pepper in a shallow bowl, whisking gently to distribute the spices. This seasoned flour will cling to every ridge and corner of the cheese.

Coat the fries:

Roll each halloumi stick through the flour mixture, pressing lightly so the coating sticks to all sides. Shake off any excess or it will clump and scorch in the oil.

Heat the oil:

Pour the vegetable oil into a deep pan and warm it over medium-high heat until it reaches 180C on a thermometer. If you do not have a thermometer, drop in a small pinch of flour, it should sizzle immediately and turn golden within seconds.

Fry in batches:

Lower a few coated fries into the hot oil, leaving space between them so the temperature does not drop. Turn them occasionally with a slotted spoon until they are golden and crisp all over, about two to three minutes per batch.

Drain and serve:

Lift the fries onto paper towels to blot away excess oil, then transfer to a serving plate. Scatter chopped parsley on top and tuck lemon wedges around the edges while everything is still hot.

Save

One evening I set these out with a bowl of sweet chili sauce and watched my neighbour dip, taste, and close his eyes for a moment. He said it reminded him of a taverna in Cyprus where he once ate fried cheese under string lights, and suddenly my kitchen felt a little warmer.

Dipping Sauces That Work

Sweet chili sauce is my go-to because the sugar and vinegar cut through the richness, but tzatziki brings cool cucumber and garlic that calms the heat. Aioli with a squeeze of lemon turns the fries into something almost elegant, and a simple honey drizzle surprises people every time.

Making Them Extra Crunchy

If you want an even thicker shell, dip the floured fries into beaten egg and then roll them through panko breadcrumbs before frying. The double coating puffs up into a shatteringly crisp crust, though it does add a couple of minutes to the prep time.

Adjusting the Heat and Flavour

A pinch of cayenne pepper in the flour brings a gentle kick that builds with each bite, and some people like to add dried oregano or thyme for a more herbal note. I have also swapped smoked paprika for regular and stirred in a little cumin when I wanted a warmer, earthier flavour.

• Always taste your coating mix before you start so you can adjust the salt and spice to your preference.
• If you are using gluten-free flour, pick a blend with xanthan gum so the coating does not crumble off.
• Leftover fries can be reheated in a hot oven for a few minutes, though they will never quite match the first fry.

Save

These golden fries have earned a permanent spot on my table, whether I am feeding a crowd or treating myself after a long day. I hope they bring you the same quiet joy and the kind of empty plate that needs no explanation.

Questions & Answers

→ How do I achieve the perfect crispy coating?

Pat the halloumi dry before coating with the spiced flour mixture to ensure the coating sticks well and fries up crispy.

→ Can I use gluten-free flour in the coating?

Yes, gluten-free flour works well and keeps the fries suitable for gluten-sensitive diets.

→ What oil is best for frying halloumi fries?

Vegetable oil with a high smoke point is ideal for frying to get a golden, crisp exterior without burning.

→ How long should I fry the halloumi fries?

Fry each batch for 2–3 minutes, turning occasionally, until the fries are golden and crisp.

→ What are good accompaniments for these fries?

Serve with lemon wedges and fresh parsley; dips like sweet chili sauce, tzatziki, or aioli complement them well.