Halloumi Fries with Dip
These crispy and seriously cheesy fries make for the perfect salty appetizer, snack or side dish.
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!