Halloumi fries

Halloumi fries are crispy, golden strips of fried halloumi cheese, and real comfort food in snack form. Halloumi's naturally high melting point is what makes this work: the cheese holds its shape and turns golden instead of oozing away, so the crispy, crunchy surface stays intact against the warm, soft cheese inside. You can eat the halloumi fries as they are with a good dip, or use them as a topping on a salad.

Ingredients

Halloumi fries

Halloumi cheese	200 g
Flour	90 g
Water	150 ml
Panko breadcrumbs	75 g
Rapeseed oil	500 ml

Method

Cut 200g halloumi cheese lengthwise into 6 slices of approximately 1 cm. Divide each slice into three sticks, so that you have a total of 18 pieces of cheese. If necessary, cut each fritter in half (shorter fritters tend to be a little easier to handle than longer ones).
Whisk 90g flour and water together in a bowl. Add approximately 25 g of breadcrumbs in another bowl.
Roll the cheese pieces, first in the flour mixture and then in the breadcrumbs (add more breadcrumbs to the bowl as needed – it sticks together easily so it’s a good idea to use it in smaller batches).
In the meantime, heat 500ml oil in a small pan until it reaches 180-190 °C (measure with a frying- or sugar thermometer or do a test by dropping a fritter into the oil. If it sizzles, the oil is ready).
Make 4-6 fritters at a time, frying for about 1-2 minutes in total. Turn with a slotted spoon so that they become golden all over.
Drain the warm halloumi fritters on kitchen paper and serve immediately with your dip of choice.

Questions about halloumi fries

Halloumi is deliciously savoury, try our recipe and you will see for yourself! Check below the answers to the frequently asked questions about halloumi fries.

How do you fry halloumi cheese?

Fry halloumi in hot oil at 180 to 190 °C for 1 to 2 minutes, until golden and crisp. Fry in small batches so the oil stays hot, and serve straight away. This recipe uses a deep-fry method, which gives the crispiest result.

Should you soak halloumi before cooking?

Soaking halloumi is optional, but it helps to soften the cheese, take away some of the saltiness, and bring out its natural sweet flavour. Soak the whole block in cold water for at least two hours, or overnight if you have time. Pat the cheese dry with paper towels and cut it into sticks to fry as usual.

How do you make halloumi not rubbery?

Halloumi’s slightly rubbery texture, and signature squeak against your teeth, are part of its charm. While a two-hour (or overnight) soak in cold water will soften the cheese, it won’t eliminate the rubbery texture entirely. Also make sure that you serve the halloumi as hot-out-of-the-pan as possible, the more it cools down, the rubberier it will get.

Can you fry halloumi without oil?

Because of the cheese’s high fat content, it is possible to dry-fry halloumi. Just make sure that you use a non-stick pan and be prepared to compromise on some of that crispy exterior that is easier to achieve with oil.

Can you freeze halloumi?

Yes, you can freeze halloumi, though it's best to do this before slicing and cooking it. Wrap the block of halloumi and store it in an airtight container in the freezer. Thaw thoroughly in the fridge overnight before cutting into fries and following the recipe as normal. The texture may be slightly softer after thawing, but it will still fry up nice and crispy.

Can you reheat halloumi?

Halloumi is best when eaten fresh from the pan or air fryer, but it can be reheated successfully. The best method is to reheat halloumi in the oven at 180°C for a few minutes, or use a hot, dry frying pan for 30-60 seconds. Avoid using the microwave as this can make the halloumi soggy and rubbery.

What is halloumi cheese?

Halloumi is a brined cheese with a firm texture. Originally from Cyprus, it’s traditionally made with sheep’s and goat’s milk, and cow’s milk is also often added. Its naturally high melting point means it’s perfect for frying or grilling without losing its shape, making it ideal for all sorts of recipes such as halloumi fries.