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.
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.