Crispy halloumi fries are the ultimate appetiser or snack. These fries are so easy to make – all you need is 5 ingredients and 15 minutes! No deep fryer required – just shallow fry these halloumi fries in a frying pan at home for an irresistible treat.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE PRINTABLE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THIS POST IS FILLED WITH HELPFUL INFORMATION FOR MAKING THIS RECIPE.
Halloumi fries (or chips as we call them) are a whole new level of halloumi goodness. If you’ve been following me for awhile now you’ll know I’m a HUGE halloumi enthusiast.
I thought I knew all the amazing ways to enjoy this wonderful cheese but now that I’ve had halloumi fries I may never have them any other way. This is seriously life-changing.
Why you’ll love this recipe…
- Crazy quick and easy to make.
- Minimal ingredients required.
- Halloumi is involved – enough said.
What is halloumi?
Most people associate Halloumi with Greece, but it actually originated in Cyprus in the Medieval Byzantine period, then gained popularity throughout the rest of the Middle East region.
Traditionally it is made with a blend of goats and sheep milk, however, in countries where it’s difficult to source these milks, it can also be made with cow’s milk.
Halloumi has a distinctive layered texture similar to mozzarella and has a salty flavour due to it being brined in a salt water solution.
You can learn more about this amazing cheese in my How to Cook Halloumi post.
WHY DOES HALLOUMI NOT MELT?
The unique characteristic of halloumi is that it does not melt when grilled because of its high melting point. This is due to the fact that it is cooked twice.
What are halloumi fries made of?
Halloumi of course! But you’re also going to need some plain flour, paprika, cumin and oil for frying (I used olive oil).
How to make halloumi fries – step by step
Cut your block of halloumi into even sized fries – mine were about 1.5cm / 1/2 inch thick and I got 10 fries (as shown in photo below).
Mix flour, paprika and cumin together on a plate, then roll the fries in the mixture until evenly coated (as shown in photo below). Shake off any excess.
Heat oil in a frying pan on medium heat, then carefully add half the fries to the pan and fry for a few minutes each side until golden brown and crispy. Remove from the pan and place on a plate lined with paper towel. Repeat the process with the remaining fries.
Serve immediately as is, or with a dipping sauce (suggestions below).
What should I dip my halloumi fries in?
I’m glad you asked! I could devour the whole plate of halloumi fries without any dipping sauce BUT these do go great with some sweet chilli sauce. Here’s some other delicious ideas of what you can serve them with…
- Quick and Easy Guacamole (Avo + Halloumi = Match Made in Heaven)
- Greek Tzatziki (Keep the Mediterranean theme going!)
- Sriracha Vegan Aioli from Sustainable Cooks
- Creamy Avocado Cilantro Lime Sauce from A Baking Journey
- Spicy Beetroot Hummus from Another Food Blogger
- Green Goddess Dip from It’s Not Complicated Recipes
Can I store halloumi fries?
I wouldn’t recommend it. Halloumi fries don’t reheat well (just like potato fries!), so eat those fries while they’re fresh!
MORE HALLOUMI RECIPES
- 11 Delicious Halloumi Recipes
- Pumpkin, Halloumi and Avocado Salad
- Zucchini and Halloumi Fritters with Sweet Corn
If you’ve tried these Halloumi Fries I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
- 250g / 8.8oz Halloumi Cheese
- 3 tbsp Plain Flour
- 1 tsp Paprika
- 1/2 tsp Cumin
- 4 tbsp Olive Oil (see note 1)
- Cut your block of halloumi into even sized fries - mine were about 1.5cm / 1/2 inch thick and I got 10 fingers.
- Mix flour, paprika and cumin together on a plate, then roll the fries in the mixture until evenly coated. Shake off any excess.
- Heat oil in a frying pan on medium heat, then carefully add half the fries to the pan and fry for a few minutes each side until golden brown and crispy. Remove from the pan and place on a plate lined with paper towel. Repeat the process with the remaining fries.
- Serve immediately as is, or with a dipping sauce.
1. Oil - you only need enough oil to cover the bottom of your frying pan. This may be a little less or more than 4 tbsps. Feel free to use your favourite frying oil.
2. Halloumi - halloumi can be found in the refrigerating cheese section of most major supermarkets. If you're having trouble locating it you could also try a Mediterranean deli.
3. Serving Size - One block will be perfect for 2 people as a side, or 4 people as an appetiser. Feel free to double or triple the recipe for a bigger crowd.
3. Storing - Just like other fries, halloumi fries don't keep or reheat well, so enjoy them hot and fresh!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 330 Total Fat: 28g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 49mg Sodium: 392mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 15g