Halloumi fries
Soft, delicious cheese is pepped up with spicy paprika to create a fabulous side dish worthy as an accompaniment to any summer's evening meal. Serve alongside burgers, salads or grilled fish
Equipment
- Knife, Shallow heavy bottom pan or air fryer
Ingredients
- 80gm APF
- 2 pack halloumi, sliced
- 2-3 tsp paprika
- 1-2 chillies desserts , finely chopped
- 2tbsp coriander finely chopped
- 150-160 gm greek yoghurt
Instructions
- In a bowl, mix the flour and paprika, then use to lightly coat the halloumi.
- Add the oil to a wide, deep, heavy-based pan, so that it fills to a depth of about 1 1/2cm, and heat until sizzling. Add a few pieces of halloumi at a time and fry for 1-2 mins, turning with tongs, until golden and crispy all over. Transfer to a piece of kitchen paper and repeat with the remaining halloum
- Sprinkle the fries with salt, toss to coat, then divide between paper cones or bowls. Stir the coriander into the yogurt; season. Scatter the chilli over the fries and serve with the yogurt.
Notes
Make sure the oil is hot before cooking the halloumi fries. You only need just enough oil to cover the bottom of your frying pan.
Halloumi can be found in the cheese section of most major supermarkets. If you're having trouble locating it you could also try a Mediterranean deli.
Just like other fries, halloumi fries don't keep or reheat well, so enjoy them hot and fresh.
I wouldn't recommend it. Halloumi fries don't reheat well (just like potato fries!), so eat those fries while they're fresh.
Feel free to experiment with other spice mixes. Oregano or mint would be great.