Golden Fried Halloumi Fries (Printable)

Crispy golden halloumi with seasoned coating, served with parsley and lemon wedges.

# What You'll Need:

→ Cheese

01 - 8.8 oz halloumi cheese

→ Coating

02 - 1/2 cup plain flour (or gluten-free flour)
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon black pepper

→ Frying

06 - 2 cups vegetable oil

→ To Serve

07 - 1 tablespoon fresh parsley, chopped
08 - Lemon wedges

# Directions:

01 - Pat halloumi dry with paper towels and slice into thick fries approximately 0.4 inches wide.
02 - Combine plain flour, smoked paprika, garlic powder, and black pepper in a shallow bowl.
03 - Roll each halloumi fry in the seasoned flour, ensuring all sides are evenly covered.
04 - Heat vegetable oil in a deep pan over medium-high heat until it reaches 350°F.
05 - Fry the halloumi fries in batches for 2 to 3 minutes, turning occasionally until golden and crisp.
06 - Remove fries with a slotted spoon and drain on paper towels.
07 - Serve immediately, sprinkled with chopped parsley and accompanied by lemon wedges.

# Cooking Tips:

01 -
  • Golden and crispy outside with a soft, squeaky inside that tastes like pure indulgence.
  • Ready in 20 minutes with ingredients you can grab on any grocery run.
  • Vegetarian friendly and endlessly customizable with whatever spices or dips you have around.
02 -
  • Dry the halloumi thoroughly before coating or the flour will turn gummy and won't crisp up properly.
  • Don't skip checking the oil temperature, too cool and they'll absorb grease, too hot and they'll burn before the inside softens.
  • Fry in small batches to keep the oil temperature steady and avoid soggy fries.
03 -
  • Use a thermometer to keep the oil at exactly 180°C, consistency is everything for even frying.
  • Let the halloumi come to room temperature before frying so the inside softens just right while the outside crisps.
  • Season immediately after draining while they're still hot, the salt and spices will stick better.

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