Golden Fried Halloumi Fries

I stumbled on halloumi fries during a lazy Sunday scroll through food photos, and the idea of cheese that doesn't melt into oblivion when fried felt almost rebellious. The first batch I made disappeared so fast I barely got one myself. Now they're my go-to whenever I need something impressive that takes almost no effort.

I made these for a small gathering once, and people kept circling back to the platter like it was magnetic. Someone asked if I'd trained as a chef. I didn't have the heart to tell them it was just cheese, flour, and hot oil.

Ingredients

• Halloumi cheese (250 g): The star ingredient with its high melting point means it holds its shape beautifully while frying, giving you that perfect gooey bite without turning into a puddle.
• Plain flour (60 g): Creates a light coating that crisps up fast, swap for gluten-free flour if needed and it works just as well.
• Smoked paprika (1 tsp): Adds a warm, smoky depth that makes these taste way more complex than the effort suggests.
• Garlic powder (½ tsp): Brings a subtle savory punch without overpowering the cheese.
• Black pepper (¼ tsp): A little sharpness to balance the richness.
• Vegetable oil (500 ml): Keeps the temperature steady for even frying, any neutral oil with a high smoke point will do.
• Fresh parsley (1 tbsp, chopped): A bright green finish that makes them look as good as they taste.
• Lemon wedges: That hit of acidity cuts through the richness and makes you reach for another fry.

Instructions

Prep the halloumi:

Pat the cheese completely dry with paper towels, moisture is the enemy of crispy coating. Slice it into thick fries about 1 cm wide so they hold together during frying.

Mix the coating:

Combine flour, smoked paprika, garlic powder, and black pepper in a shallow bowl. Give it a quick stir so the spices distribute evenly.

Coat the fries:

Roll each halloumi fry through the seasoned flour, pressing gently to make sure every surface gets covered. Shake off any excess so the coating stays light.

Heat the oil:

Pour vegetable oil into a deep pan and bring it to 180°C over medium-high heat. Test with a small piece of bread, it should sizzle and turn golden in about 30 seconds.

Fry in batches:

Carefully slide a few fries into the hot oil without crowding the pan. Turn them occasionally and fry for 2 to 3 minutes until they're golden and crisp all over.

Drain and serve:

Lift the fries out with a slotted spoon and let them drain on paper towels. Sprinkle with parsley, add lemon wedges, and serve while they're still hot and gooey inside.

Save

There's something deeply satisfying about watching people bite into these for the first time and hearing that little squeak of the cheese against their teeth. It's become a ritual now, anytime friends come over, someone asks if I'm making the halloumi fries.

Dipping Sauce Ideas

Sweet chili sauce is the classic pairing, that sticky sweetness plays perfectly against the salty cheese. Tzatziki brings cool cucumber freshness, and a garlicky aioli makes them feel almost decadent. I've even served them with honey drizzled on top for a sweet and salty contrast that always surprises people.

How to Store and Reheat

Honestly, leftovers are rare, but if you have any, store them in an airtight container in the fridge for up to 2 days. Reheat in a hot oven at 200°C for about 5 minutes to bring back some of that crispness, microwaving will make them chewy and sad.

Variations to Try

For extra crunch, dip the floured fries in beaten egg and roll them through panko breadcrumbs before frying. If you like heat, add a pinch of cayenne to the flour mix or serve with a spicy harissa dip. I've also tossed them in za'atar right after frying for a Middle Eastern twist that feels special without any extra work.

• Try adding lemon zest to the flour for a bright citrus note.
• Serve alongside roasted red pepper hummus for a Mediterranean mezze vibe.
• Dust with finely grated Parmesan right after frying for an extra savory hit.

Save

These fries prove that sometimes the best recipes are the ones you throw together on a whim and can't stop making. Serve them hot, share them generously, and watch them disappear.

Recipe FAQ

→ How do I achieve a crispy coating on halloumi fries?

Coat the halloumi pieces evenly with seasoned flour before frying in hot oil around 180°C. This seals in moisture while creating a crisp crust.

→ Can I use gluten-free flour for coating?

Yes, substituting plain flour with gluten-free flour works well and keeps the coating crisp without altering the taste.

→ What oil is best for frying halloumi fries?

Vegetable oil with a high smoke point is ideal for frying to achieve a golden and evenly cooked exterior.

→ How long should halloumi fries be fried?

Fry in batches for about 2–3 minutes until they turn golden and crisp, turning occasionally to cook evenly.

→ What additions can enhance the flavor of these fries?

Sprinkling fresh parsley and serving with lemon wedges brightens the flavor. For dipping, try sweet chili sauce or tzatziki.