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 fritters as they are with a good dip, or use them as a topping on a salad.

Ingredients

Halloumi fries

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

For serving

Dip (like chillies mayonnaise, tartar sauce, taco sauce or similar)

Method

Cut the 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 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 the 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.

What is the best way to fry halloumi?

A frying pan and some oil is all you need. This recipe uses a deep-fry method and if crispy, golden perfection is what you’re after, this is the way to go. Make sure that your oil temperature is just right (180-190 °C), fry in small batches, and stick to a 1-2-minute frying time.

Why do you soak halloumi before cooking?

While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time). Pat the cheese dry with a paper towel, cut into sticks, and fry as usual. This will remove any excess saltiness and bring out the halloumi’s delicate sweetness, while also softening the cheese for an even more addictive texture.

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.