Golden Fried Halloumi Fries (Printable View)

Crispy golden halloumi fries with smoky spices and fresh parsley for a delicious Mediterranean snack.

# Ingredient List:

→ Cheese

01 - 8.8 oz halloumi cheese

→ Coating

02 - 1/2 cup plain flour (or gluten-free flour)
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/4 tsp black pepper

→ Frying

06 - 2 cups vegetable oil

→ To Serve

07 - 1 tbsp fresh parsley, chopped
08 - Lemon wedges

# How to Make It:

01 - Pat halloumi dry with paper towels and cut into fries approximately 1 cm wide.
02 - Combine flour, smoked paprika, garlic powder, and black pepper in a shallow bowl.
03 - Roll each halloumi fry thoroughly in the seasoned flour, ensuring even coverage on all sides.
04 - Warm vegetable oil in a deep pan over medium-high heat until it reaches 350°F (180°C).
05 - Fry halloumi fries in batches for 2–3 minutes, turning occasionally, until golden brown and crisp.
06 - Remove fries with slotted spoon and drain on paper towels to remove excess oil.
07 - Serve immediately, garnished with chopped parsley and lemon wedges.

# Expert Suggestions:

01 -
  • The coating crisps up beautifully while the inside stays molten and squeaky, giving you two textures in every bite.
  • You only need a handful of pantry spices and less than half an hour from start to finish.
  • They vanish from the plate faster than any other appetizer I have ever served.
02 -
  • If the oil is too cool the coating will soak up grease and turn soggy, always wait until it reaches the correct temperature before adding the cheese.
  • Halloumi releases moisture as it heats, so fry in small batches and do not crowd the pan or steam will replace the crisp.
  • Serve immediately because the fries lose their crunch within minutes of cooling, this is not a dish you can prepare ahead and reheat.
03 -
  • Use a thermometer to monitor the oil temperature between batches, it drops after each round and needs time to climb back up.
  • Freeze the coated fries for ten minutes before frying if you want an even firmer interior and less risk of the cheese softening too fast.
  • Double the spice mix and keep it in a jar, it works just as well on roasted vegetables or chicken wings.

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