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4.9 from 39 votes

Haloumi fries

Recipe video above. These can be baked, air-fried or shallow fried (best, most golden and crunchy and fastest). It's the best haloumi recipe I know - Haloumi Fries! Think - french fries, but a whole lot more interesting and faster to make. Super crunchy outside (thanks panko!) and warm, salty haloumi cheese insides. Excellent snack, starter for a Mediterranean menu or passing around at parties.PS The garlic dipping sauce is the perfect dunking sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 5
Calories: 403 kcal
Course: Appetizer , Snacks
Cuisine: Greek , American

Ingredients

  • 360g / 12oz haloumi cheese blocks , 2 x 180g/6 oz blocks (Note 1)
  • 2 cups canola oil (or other natural oil)
  • 2 large eggs , whisked
Flour dredge:
  • 1/2 cup plain/all purpose flour
  • 1 tbsp Italian Herbs (Note 2)
  • 1 tbsp smoked paprika (sub ordinary paprika)
  • 1 tsp ground white pepper (sub black pepper)
Crumbing:
  • 1 cup panko breadcrumbs - or ordinary breadcrumbs (Note 3)
  • 1/4 tsp cooking/kosher salt
Yoghurt garlic dipping sauce:
  • 1/2 cup plain Greek yoghurt
  • 1 garlic clove , finely grated using a microplane
  • 1/2 tsp lemon juice (sub white vinegar)
  • 1 tsp extra virgin olive oil
  • 1/4 tsp cooking/kosher salt

Instructions

    Cup of Yum
  1. Garlic dipping sauce - Mix ingredients in a bowl and set aside for at least 20 minutes to let the flavours develop.
  2. Cut the haloumi into fries around 1.5cm / 0/6" thick. The length will depend on the shape of your haloumi. I cut mine into 5 slices lengthwise, then each into half which makes uniform fries, and get 20 pieces.
  3. Dry - Pat halloumi mostly dry using tea towels.
  4. Prep - Using 3 bowls large enough to toss the halloumi, put the eggs in one bowl, mix Flour Dredge in another and mix Crumbing ingredients in a third.
  5. Crumb - Dip a haloumi fry in flour, shake off excess. Dip in egg, allow excess to drip off. Coat in breadcrumbs, pressing to adhere, then place on tray. PRO: Do 2 at a time. 🙌🏻 Toss haloumi in breadcrumbs (by tossing the bowl) so you don't have to touch. 🙌🏻
  6. Heat oil in a medium sauce pan over high heat until it reaches 180°C/350°F (Note 4).
  7. Fry 5 haloumi sticks at a time for 1 1/2 minutes. Drain on a paper towel lined tray. Repeat with remaining haloumi.
  8. Air fry and baking - see Note 5.
  9. Serve hot with yoghurt garlic dipping sauce!

Notes

  • Halloumi - A firm white salty, briny Greek cheese usually sold in vac packs. It doesn't melt into ooze when cooked which is why it's ideal for making fries!
  • Italian herbs - Store bought mix you can find in any grocery store. Substitute with any mix of dried oregano, basil, parsley.
  • Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most large grocery stores (Coles, Woolworths) in the Asian foods section but cheaper in Asian stores! Substitute with regular breadcrumbs if you can’t find it.
  • Oil test - If you don't have a thermometer, test the oil temp using a small cube of white bread. For 180C/350F, it should take 15 seconds to turn golden and crispy.
  • Air fry option (excellent!) - Pre-heat air fryer to 200°C/390°F for 5 minutes. Oil spray fries and spray the basket. Place all haloumi fries in a single layer in a 7 L/qt+ air fryer. Cook for 9 minutes until crispy and golden!
  • Baking (haloumi dries out a little more than frying) - Spread breadcrumbs on tray, spray generously with oil then at bake 180°C/350°F (160°C fan-forced) for 8 to 10 minutes, shaking the tray halfway, until the breadcrumb is golden. (If you don't do this, your fries will end up pale and splotchy not an even golden colour). Crumb the halloumi, then bake on a rack at same temp for 20 minutes or until crunchy. 
  • Leftovers reheat quite well! 10 minutes in a 180C/350F oven. It's 90% as good. If making for a crowd, I'd happily serve reheated haloumi fries!
  • Nutrition per serving, assuming 5 servings. I made an estimation of oil that actually ends up on each piece and factored in leftover flour and breadcrumbs.

Nutrition Information

Calories 403cal (20%) Carbohydrates 13g (4%) Protein 21g (42%) Fat 30g (46%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.04g Cholesterol 69mg (23%) Sodium 1178mg (49%) Potassium 129mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 826IU (17%) Vitamin C 1mg (1%) Calcium 793mg (79%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 403

% Daily Value*

Calories 403cal 20%
Carbohydrates 13g 4%
Protein 21g 42%
Fat 30g 46%
Saturated Fat 14g 70%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 0.04g 2%
Cholesterol 69mg 23%
Sodium 1178mg 49%
Potassium 129mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 826IU 17%
Vitamin C 1mg 1%
Calcium 793mg 79%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.