These homemade halloumi fries are double dipped in Panko breadcrumbs for an extra crispy finish. Just be warned – they are crazy addictive!!
Homemade Halloumi Fries
I’ve eaten enough halloumi fries in my time to feed a small army and let me tell you, it never gets old. Sure, Halloumi is great, but halloumi fries are even better.
First things first, just to clear out the cobwebs –
So, why does it make the best cheesy fries?
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.
What makes THESE the best halloumi fries?
Regular halloumi fries are either just grilled, or deep fried as they are. Here I coat them in breadcrumbs and deep fry, which results in a gorgeous crunchy casing with a heavenly soft slice of halloumi waiting inside.
Making Halloumi Fries
Making halloumi fries is dangerously easy. It’s as easy as slicing the halloumi into fries, coating in flour, egg, then breadcrumbs and deep frying.
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?
Halloumi Fries WITHOUT Breadcrumbs
Because halloumi has such a high melting point you can actually just deep fry without breadcrumbs. But, I highly recommend using breadcrumbs for extra crispiness. They create a nice textural contrast against the soft halloumi
Here I double dunk the fries in egg, then breadcrumbs, then back in the egg and finish in the breadcrumbs again. This builds up a nice crunchy casing to the fries. You can however just do one layer!
How to make halloumi fries (quick summary)
- Lay halloumi on chopping board.
- Dice in half.
- Dice into even wedges.
- Coat in smoked paprika and flour.
- Double dunk in egg/Panko.
- Deep fry.
Deep Fried Halloumi
Deep frying in this case will give you the best result with regards to how crispy /crunchy they’re going to be. These are also the perfect introduction to deep frying if you’re not fully confident (no raw meat etc).
You’ll need to use an oil with a high smoking point, such as vegetable, sunflower or rapeseed oil. Olive oil is not suitable.
Can I shallow fry these?
Some recipes do suggest shallow frying, but in my opinion you simply don’t get the same results. Deep frying ensures a uniformed crispiness and reduces the risk of soggy fries.
Serving Halloumi Fries
If you’re looking for another dangerously delicious halloumi recipe then check out my Ultimate Halloumi Sandwich!
For similar recipes be sure to give these a ganders too:
Deep Fried Finger Food
Alrighty, let’s tuck into the full halloumi fries recipe shall we?!
How to make EXTRA Crispy Halloumi Fries (Full Recipe & Video)
Extra Crispy Halloumi Fries
- Large Deep Pot or Pan (for deep frying)
- Sharp Knife & Chopping Board
- 3 Medium Bowls (for dredging)
- Slotted Spoon
- Wire Rack
- Paper Towels
- Kitchen Thermometer
Ingredients (check list):
- 2 blocks (225g/10oz each) Halloumi
- 3-4 cups / (750ml-1litre) Vegetable/Sunflower/Canola Oil
- 2 cups Panko Breadcrumbs, see notes
- 2 large Eggs, beaten
- 2 heaped tbsp Plain Flour, or as needed
- 1 tsp Smoked Paprika
- dash of Milk
- Slice your blocks of halloumi into 6 equal chunks (12 in total). Pat dry with paper towel to remove moisture.
- Line up 3 bowls: first one is your flour and smoked paprika, second is your beaten eggs & dash of milk and lastly is your breadcrumbs. Coat your fries with the flour, then the egg, then the breadcrumbs, back into the egg, and finish in the breadcrumbs again. Repeat for all fries (refer to notes).
- Heat up oil in a large pot/pan to 180C/356F. Carefully lower 3-4 fries (or as many can comfortably fit without sticking) into the oil and deep fry until golden. The temp will drop slightly, which is fine, but try and get it back up to 180C/356F after each batch. The fries are done when they're a deep golden colour, with the halloumi nice and soft in the centre (extra points is the halloumi just starts to leak out!).
- Remove fries with a slotted spoon and place on a wire rack with paper towel UNDERNEATH (don't place directly on paper towel or they risk turning soggy).
Quick 1 min demo!
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