Halloumi Fries With Chili-Yogurt Dipping Sauce

When it comes to party snacks, Salma Hage knows how to deliver. These crispy, golden Sesame Halloumi Fries With Chili Yogurt from her best selling The Levantine Vegetarian are the perfect balance of salty, cheesy and spicy goodness. Frying halloumi is an excellent way to enjoy this cheese made from a mixture of goat’s and sheep’s milk.(sometimes cow’s milk is also used).  

Panko bread crumbs mixed white white and black sesame seeds coats the exterior of the fries, resulting in an extra crispy fry. The best dip for halloumi fries is a combination of spicy flavours with cooling yogurt.

Everything you need to know about making halloumi fries

How is halloumi cheese made?

The production process includes separating the curds from the whey and pressing the curds into molds, and then poaching and brining them. The resulting cheese is known for its squeaky texture and high melting point, making it ideal for grilling (like these Grilled Halloumi Skewers With Cucumber) and frying.

How do you make halloumi fries crispy?

Use Japanese panko bread crumbs and a blend of white and black sesame seeds for the perfect crunch. Frying at 350°F ensures they stay golden and crispy.

Can you make halloumi fries ahead of time?

Halloumi fries are best served fresh. If you need to prep ahead, coat the halloumi in breadcrumbs and refrigerate. Fry right before serving – these fries should be enjoyed immediately as halloumi can toughen and go rubbery as it cools.

What is the best dip for halloumi?

We think this chili yogurt dip steals the show—Greek yogurt, lime zest, garlic, cilantro and hot pepper flakes come together for a creamy, zesty and spicy kick. However, feel free to use your imagination and improvise with spices like cumin and sumac, chili crisp, or honey or maple syrup instead of agave.

Why soak halloumi before frying?

Soaking halloumi in cold water helps reduce its saltiness and gives it a softer texture, making it perfect for frying. Just be sure to dry the halloumi before coating and frying to ensure the batter will stick and get crispy.

What oil is best for making halloumi fries?

Use a neutral oil with a high smoke point like vegetable oil. It fries the halloumi to golden perfection without overpowering the flavour.

Sesame Halloumi Fries With Chili Yogurt

These crispy, cheesy fries are deliciously addictive and perfect for a hungry group. Japanese panko bread crumbs are made from crustless white bread and result in a particularly crisp coating when fried, making them perfect for this crowd-pleasing snack.

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Equipment

• large skillet
• baking sheet
• digital thermometer

Ingredients

Chili Yogurt Dip

• 1 lime
• ¾ cup Greek yogurt
• 1 clove garlic grated (on microplane)
• ½ bunch cilantro roughly chopped (leaves only)
• 1 tsp agave syrup
• ½ tsp crushed hot pepper flakes
• salt and freshly ground black pepper

Halloumi Fries

• 2 250 g pkgs halloumi soaked in cold water for 1 hour
• ⅓ cup all-purpose flour
• 1 egg beaten
• 1 ½ cups panko bread crumbs
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• vegetable oil for frying

Instructions

 

Chili Yogurt Dip

• Zest the lime, then cut it into wedges. Set aside. In small bowl, combine lime zest, yogurt, garlic, cilantro, agave syrup and hot pepper flakes. Season with salt and pepper. Set aside.

Halloumi Fries

• Pat dry halloumi, then cut into 1⁄2-in-thick (1-cm-thick) sticks. Place flour on a plate and egg in a bowl, then combine bread crumbs, white sesame seeds and black sesame seeds on another plate. Working in small batches, coat halloumi in flour, dip in egg and then coat in bread-crumb mixture.
• In skillet, add enough oil to come 1⁄2 in (1 cm) up side; heat over medium-high until temperature reaches 350°F on a digital thermometer. Alternatively, check if the oil is ready by adding a cube of bread—if it sizzles on contact and turns golden in 20 seconds, the oil is ready. Line baking sheet with paper towel.
• Working in small batches, fry halloumi until golden and crispy, 3 to 4 minutes on each side. Using slotted spoon, transfer halloumi to prepared pan.
• Serve halloumi fries immediately with yogurt dip and reserved lime wedges on the side.

Notes

Tips:

• Need more? Simply double or triple the recipe to serve larger groups.
• These fries should be enjoyed immediately as halloumi can toughen and go rubbery as it cools.

Keyword appetizer, Halloumi, mediterranean, middle eastern

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Recipes excerpted from The Levantine Vegetarian: Recipes from the Middle East © 2024 by Salma Hage. Adapted for ELLE Gourmet. Reproduced by permission of Phaidon. All rights reserved.