Extra Crispy Halloumi Fries
These homemade halloumi fries are double dipped in panko breadcrumbs for an extra crispy finish. Just be warned - they are crazy addictive!!
Servings: 12 Halloumi Fries
Cost: £2 / $2.50
Large Deep Pot or Pan (for deep frying)
Sharp Knife & Chopping Board
3 Medium Bowls (for dredging)
- 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).
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 - These are Japanese breadcrumbs. They work great because they're big and airy (so extra crispy). 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) Double Dunking - This builds up a nice crust to the fries. You can do one layer if you wish and they still come out crispy! To reduce mess I recommend assigning a 'wet' hand and a 'dry' hand otherwise it gets a bit hectic.
d) 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. You want it just hot enough for the cheese to cause rapid bubbles. If you're not confident with deep frying just start with one first time round!
Calories: 419kcal | Carbohydrates: 27.97g | Protein: 22.6g | Fat: 23.95g | Saturated Fat: 9.986g | Polyunsaturated Fat: 2.658g | Monounsaturated Fat: 8.506g | Trans Fat: 0.547g | Cholesterol: 141mg | Sodium: 1216mg | Potassium: 196mg | Fiber: 1.2g | Sugar: 2.12g | Vitamin A: 2050IU | Calcium: 540mg | Iron: 2.2mg