Thanks to chef Rasmus Zepernick‘s cookbook, Halloumi, we have this delicious recipe for the perfect halloumi fries. Crispy, salty and oh-so-cheesy, they make for the perfect salty side dish or shared appetizer with friends. It’s even better with a side of this tangy béarnaise sauce, which cuts through the richness of the cheese.
Zepernick writes, “I have yet to meet anyone who doesn’t love a crispy French fry… [And] if you haven’t tried halloumi fries yet you’re in for a serious treat! These cheesy fries are some of the best I’ve ever tasted, and although I have stumbled upon them in the frozen aisle of some supermarkets the homemade version will always be superior— at least in my opinion.”
What is halloumi?
Halloumi is a white semi-hard cheese that maintains its shape even when heated, making it ideal for grilling. It can also be baked or fried, like in this halloumi burger recipe. It originates from the Eastern Mediterranean island of Cyprus, and is traditionally made with goat’s or sheep’s milk.
What other ways can I use halloumi?
There are many ways to enjoy halloumi, whether it’s incorporated into main dishes or sides. Some other recipes to try from Zepernick are his take on Potato Salad, a Vegetarian Spaghetti Carbonara and this Halloumi Veggie Burger.
Halloumi Fries with Dip
Ingredients
Béarnaise essence
- 1 shallot
- 1 bunch of tarragon chopped
- 3 tbsp white wine vinegar
- 3 tbsp water
Béarnaise dip
- ¾ cup mayonnaise
- 1 tsp mustard
- 1 tbsp béarnaise essence
- ½ bunch of fresh tarragon
- ½ lemon juiced
- Salt and pepper
Fries
- ¾ cup flour
- 2 eggs
- ¾ cup panko breadcrumbs
- 2 blocks of halloumi 200 g each
- 4 cups neutral cooking oil
- 1 tsp salt
Instructions
Béarnaise essence
- Finely chop the shallot and place it in a pot along with a handful of the tarragon, the white wine vinegar, and water. Bring it to a boil and let it cook until you’re left with about 3 tablespoons of liquid. Strain out the onion and tarragon, leaving only the essence. Set aside.
Béarnaise dip
- In a bowl, mix the mayonnaise with the mustard, béarnaise essence, and chopped tarragon.
- Season with the lemon juice, salt, and pepper to taste. Place the bowl in the fridge until serving time.
Fries
- Place the flour, eggs, and breadcrumbs into separate bowls— one for each ingredient.
- Cut the halloumi into long sticks about ¼-inch thick. Bread them in the following order to ensure maximum crispiness: flour, egg, breadcrumbs, egg, breadcrumbs.
- In a deep pot, heat the oil to approximately 350°F. Once the oil is ready, carefully add the halloumi fries and deep-fry them until golden brown and crispy. When they’re ready, place them on a piece of paper towel to soak up excess oil.
- Sprinkle the fries with salt and serve while hot with a side of dip. Enjoy!
