Tips for Halloumi Fries
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Pat the cheese very dry for a crispier coating.
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Use smoked paprika for extra depth, or chilli powder for heat.
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Don’t overcrowd the pan — fry in batches.
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Use tongs to turn the fries gently.
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Make sure oil is hot but not smoking — medium heat is ideal.
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Flour coating should be thin and even.
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Eat immediately for best texture.
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Yogurt dip can be made ahead and chilled.
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For extra crunch, try coating in panko instead of flour.
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Serve with lemon wedges for a fresh finish.
Serve It With Suggestions
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Zesty yogurt and mint dip
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Harissa mayo
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Sweet chilli sauce
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Garlic aioli
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Pita bread and hummus
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Grilled vegetables
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Lemon wedges
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Greek salad
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Tabouleh or couscous salad
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Iced herbal tea or sparkling water with citrus
FAQs
Q: Can I bake or air fry them instead?
A: Yes — bake at 220°C (425°F) for 10–12 minutes or air fry at 200°C for 8 minutes.
Q: What kind of halloumi should I use?
A: Use firm, full-fat halloumi for best results. Avoid reduced-fat versions.
Q: Can I prepare them in advance?
A: You can cut and flour them ahead, but fry just before serving.
Q: Are they gluten-free?
A: Use gluten-free flour for a gluten-free version.
Q: Can I freeze halloumi fries?
A: Not recommended — texture becomes rubbery after freezing.
Q: What oil is best for frying?
A: Use a neutral oil with high smoke point, like sunflower or vegetable oil.
Q: What dip goes best with halloumi fries?
A: Yogurt-based dips, harissa mayo, or even tzatziki work beautifully.
Q: Do they squeak when you bite them?
A: Yes — that squeak is a hallmark of fresh halloumi!
Q: Can I use cornflour or breadcrumbs?
A: Yes — cornflour gives a lighter coat; panko adds extra crunch.
Q: How do I avoid soggy fries?
A: Drain on paper towels immediately and don’t stack them while hot.
