These homemade halloumi fries are double dipped in panko breadcrumbs for an extra crispy finish. Just be warned – these Crispy Halloumi Fries are crazy addictive!!
Isn’t halloumi just the absolute greatest? Like for real, it’s the god of all cheeses. No competition. But when you take halloumi, and turn it into golden, crispy fries? UGH. Gimme.
I’ve eaten enough halloumi fries in my time to feed a small army and let me tell you, it never gets old.
So, what is halloumi and why does it make the best cheesy fries?
Halloumi is semi-hard cheese made from a mixture of goat and sheeps milk. It is usually brined, so has a fairly salty flavour. It’s texture, when eaten raw or pan fried, has quite a ‘squeeky’ texture.
Halloumi has a high melting point, which means it can take a lot of heat before it turns to gloop. This makes it perfect for making fries because it turns nice and soft, but also keeps it’s shape.
Just look at that cheesy goodness.
‘So, EXTRA crispy halloumi fries you say?’
Yep, teeth shatteringly crispy. Well, not quite. But still pretty damn crispy. And that’s all thanks to our good friend ‘Panko breadcrumbs’.
Panko is a Japanese-style breadcrumb, which tends to be much larger, lighter and more ‘airy’ than regular breadcrumbs. Because the flakes are larger, they tend to offer a crispier finish than regular breadcrumbs and because they absorb less grease, they stay crispier for longer. Perfect for deep fried cheese right?
I mean yes, you can make halloumi fries without breadcrumbs, but where’s the fun in that? You can also make halloumi fries without deep frying them as well, but again, no fun.
And if you’re going to breadcrumb and deep fry the buggers, then why not double coat them for extra crispiness?
Yeah who knows, there’s just no justifying this one 😂
How to deep fry Halloumi Fries
- Cut your halloumi into equal sized fries.
- Coat in a combination of flour + smoked paprika, then dunk into beaten eggs, straight into the Panko breadcrumbs, BACK into the eggs, then finish back in the breadcrumbs.
- Heat up vegetable/canola/sunflower oil in a suitably sized pot until and pinch of batter begins to sizzle, then deep fry your fries in batches until golden. The halloumi should just begin to leak.
And that’s it!
Oh, and have a dip at the ready.
Homemade Marinara Dipping Sauce anybody?
These extra crispy halloumi fries are incredibly quick and easy to make, yet even more delicious to eat. Forget boring old pan fried halloumi fries and say hello to these double Panko coated deep fried halloumi fries!
And when I say these are crazy addictive, I truly mean it.
Gorgeously crispy on the outside, soft and salty on the inside, who can resist that!? Taking these photos was genuinely a nightmare, all I wanted to do was eat the darn things, not photograph them 😩
p.s. not my hand, I got sunburn on the 1 day a year that the UK gets hot, didn’t picture well!
Anywho, let’s tuck into the recipe shall we?
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How to make EXTRA Crispy Halloumi Fries (Full Recipe & Video)
These homemade halloumi fries are double dipped in panko breadcrumbs for an extra crispy finish. Just be warned - these Crispy Halloumi Fries are crazy addictive!!
- 2 blocks (225g/10oz each) Halloumi
- 2-3 cups / (500-750ml) Vegetable/Sunflower/Canola Oil
- 2 cups Panko Breadcrumbs
- 2 large Eggs, beaten
- 2 heaped tbsp Plain Flour
- 1 tsp Smoked Paprika
Slice your blocks of halloumi into 6 equal chunks. (12 in total)
Line up 3 bowls: first one is your flour and smoked paprika, second is your beaten eggs and lastly is your breadcrumbs. Coat your fries with the flour/smoked paprika, then the egg, then the breadcrumbs, back into the egg, and finish in the breadcrumbs again. Repeat for all fries.
Heat up your oil in a suitably sized pot and drop a piece of batter in. If it begins to sizzle, you're good to go. If it sinks to the bottom, heat for a couple more minutes.
Deep fry in batches for a few minutes until golden and/or the cheese just begins to leak.
Lay on a paper towel before serving!
Watch how to make it!
a) Salt - As you can see, I've left salt out of the recipe. Halloumi tends to be fairly salty, so personally I feel they don't need any added salt. However, if you think you want to add more, I'd wait until they're fried, taste test, then add more as necessary.
b) Panko Breadcrumbs - You will find these at most regular grocery stores, but certainly at an Asian grocery store. You can sub regular breadcrumbs, but you're fries won't end up quite as crispy and crunchy.
c) Deep Frying - You don't want the oil smoking hot (literally) because the outside will cook in seconds and the centre will still be solid. Like I mentioned in the method, just hot enough for the cheese to cause rapid bubbles.
For more deep fried cheese before sure to check out my Fried Cheese Balls!