Nutritional values are estimates per serving
Crispy outside, squeaky inside, impossible to stop eating. Make more than you think you need. Trust us on this one.
A note from us
Adding fine cornmeal to the flour coating is the trick to genuinely crispy halloumi fries — plain flour alone goes soft within minutes, but the cornmeal creates a light crunchy crust that holds up much better. Fine polenta works just as well. Fry in batches and do not overcrowd the pan — too much halloumi drops the oil temperature and you get greasy, steamed fries instead of crispy ones. Serve immediately.
What you need 🛒
How to make it 👨🍳
Cut the Halloumi into batons about 1 cm wide and 7 cm long — roughly the size of a thick chip.
Mix the Plain flour, Fine cornmeal and Smoked paprika together in a shallow bowl.
Toss the halloumi batons in the seasoned flour until evenly coated. Shake off any excess.
Heat the Vegetable oil in a wide pan to about 180°C / 355°F — a small piece of halloumi dropped in should sizzle immediately.
Fry in batches for 2–3 minutes, turning occasionally, until golden and crispy all over. Do not crowd the pan or they will steam instead of fry.
Drain on kitchen paper and serve immediately with Sweet chilli sauce for dipping and Lemon cut into wedges alongside.
