Ingredients
Scale
- 8-9 oz block halloumi cheese
- ½ cup all-purpose flour (or gluten-free flour)
- 2 large eggs
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1 teaspoon dried oregano (optional)
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon black pepper
- Vegetable oil for frying (about 1-2 cups, or cooking spray for baking/air frying)
- Lemon wedges for serving
- Honey or your favorite dipping sauce
Instructions
- Prepare the Halloumi: Remove the halloumi from its package and drain the brine. Pat the cheese completely dry with paper towels – this is important for the coating to stick properly. Cut the block lengthwise into ½-inch thick slices, then cut each slice into sticks resembling French fries (about ½ inch thick and 3-4 inches long). You should get 12-16 fries depending on your block size.
- Set Up Your Breading Station: Arrange three shallow bowls in a row. In the first bowl, place the flour. In the second bowl, beat the eggs until well combined. In the third bowl, mix the breadcrumbs with oregano, garlic powder, and black pepper.
- Coat the Fries: Working with one halloumi stick at a time, first dredge it in flour, shaking off the excess. Then dip it into the beaten egg, letting any excess drip off. Finally, coat it thoroughly in the seasoned breadcrumbs, pressing gently to help them adhere. Place the coated fries on a plate. Repeat until all fries are coated.
- Prep for Frying: If pan-frying, heat about ½ inch of oil in a large skillet over medium-high heat until it reaches 350°F (or until a small piece of bread dropped in sizzles immediately). If baking, preheat your oven to 400°F and line a baking sheet with parchment paper, then spray the fries lightly with cooking spray. If air frying, preheat your air fryer to 380°F and spray the basket with oil.
- Cook the Halloumi Fries:
- Pan-Frying Method: Working in batches to avoid overcrowding, carefully place 4-6 fries in the hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Use tongs to flip them carefully. Transfer to a paper towel-lined plate.
- Baking Method: Arrange fries in a single layer on the prepared baking sheet. Bake for 15-18 minutes, flipping once halfway through, until golden and crispy.
- Air Fryer Method: Arrange fries in a single layer in the air fryer basket (work in batches if needed). Air fry for 8-10 minutes, flipping halfway through, until golden brown.
- Serve Immediately: Transfer the hot fries to a serving plate. Serve right away while they’re still warm and crispy with lemon wedges for squeezing and honey for drizzling, or your favorite dipping sauce.
Notes
- Don’t Skip Drying: The halloumi must be completely dry or the coating won’t stick properly.
- Temperature Control: If pan-frying, maintain medium to medium-high heat. Too hot and the coating burns before the cheese warms; too cool and you get greasy fries.
- Work in Batches: Don’t overcrowd the pan or air fryer. This drops the oil temperature and makes soggy fries.
- Serve Hot: Halloumi fries are best enjoyed immediately while hot and crispy. They become chewy as they cool.
- Double Coating: For extra crispy fries, do a double coat – dip in egg and breadcrumbs twice.
- Make It Gluten-Free: Simply swap in gluten-free flour and breadcrumbs.
- Storage Note: These are best fresh, but leftovers can be reheated (see storage section).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 3-4 fries
- Calories: 285
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 115mg