These crispy, golden Halloumi Fries are oven baked, so they’re healthier, but still irresistibly delicious!
The baked fries that actually taste good!
Back in uni, my friends and I scraped together enough cash for the occasional meal out. The area we decided on boasted many popular Mediterranean restaurants and cafes. I ordered Greek-style grilled seafood with salad and when it arrived; it came with a mysterious, deep-fried thingy.
Driven by curiosity, I cut it open for a look and also gave it a quick sniff like a weirdo. My friends laughed, but refused to have the first bite when I politely offered. It was deep-fried, so I figured it couldn’t be that bad, and took a bite. That perfectly fried golden slab was my first introduction to halloumi cheese.
I remember not being fond of the squeaky texture, but yet I could not stop eating it. It left me feeling well…. a little perplexed. I mean, who knew we could deep fry cheese! That feels like forever ago, because now I love halloumi as much as I love vegemite and both were a work-in-progress!
Soon enough, Aussies fell in love halloumi too and now it’s everywhere! You’ll see halloumi burger, salad and fries on our menus. The famous and delicious squeaky cheese you can grill or fry and it’ll magically keep its shape! How cool is that?
I was going to shallow-fry my halloumi fries but baked them instead. Surprisingly delicious, the panko gave them a fantastically crispy golden crust, while the inside had gooey irresistible halloumi. I served them with a simple homemade garlic honey yogurt dip, and the flavours complemented each other perfectly. You can enjoy these Halloumi fries as a yummy snack, appetiser, or side dish.
Baked Halloumi fries with Garlic Honey yogurt dip
What is halloumi?
Halloumi (haloumi) originated in Cyprus and is very popular in Mediterranean and Middle East cuisine. A semi-hard, brined cheese made from a mixture of goat’s and sheep’s milk, or cow’s milk. Halloumi has a high melting point, so it’s usually grilled or fried before serving and will keep its shape without completely melting. It has a unique ‘squeaky’ texture. I find the pricier halloumi is less salty, softer and of better quality, justifying the cost.
I love halloumi fries, especially when they’re deep-fried, but they’re not exactly healthy. Ultimately, it’s up to you how you want to cook these fries as they’ll equally be delicious when shallow-fried, deep fried, air fried and baked.
How to deep-fry or shallow-fry halloumi fries
Heat oil in a deep fryer or a deep pan to around 180°C / 350°F. Carefully lower the halloumi strips into the hot oil and fry until they turn golden brown, usually for about 2-3 minutes. Remove them from the oil and place them on a paper towel to drain excess oil before serving.
How to air fry halloumi fries
Arrange the halloumi fries in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook for about 8-10 minutes on 200°C / 400°F, shaking the basket halfway through to ensure even cooking. Once they are golden brown and crispy, remove them from the air fryer.
What should I serve with halloumi fries?
I included an easy but delicious garlic, honey and yogurt dip with this recipe that complements the fries beautifully. However, you could go with tzatziki, aioli, or sweet chili sauce. You could also serve them with a simple salad or roasted veggies.
Halloumi fans, these recipes are for you!
Ingredients for Baked Halloumi fries
Halloumi is a type of semi-hard, unripened cheese made from a mixture of goat’s and sheep’s milk, or sometimes cow’s milk. It has a high melting point, making it ideal for grilling or frying without losing its shape. Halloumi has a salty flavor and a unique squeaky texture when bitten into.
Plain flour (All-purpose flour) doesn’t have salt or leavening agents like baking powder.
Panko breadcrumbs are Japanese-style breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section. You could also get them at an Asian grocer.
Smoked paprika not only adds a subtle smoky flavour but also helps give the breadcrumbs some colour. You could swap for regular or sweet paprika.
Plain Greek yogurt – If possible, use thick, unsweetened plain Greek yogurt as the dipping sauce is quite thin.
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How to make Baked Halloumi fries
Step-by-step guide with photos
Preheat oven to 180°C / 350°F. Remove as much brine as possible by patting the halloumi with paper towels. Slice into 1cm / 0.4in sticks and pat dry again.
Prepare 3 flat bowls or plates for crumbing. Whisk the flour and garlic powder in one bowl, the panko and paprika in another, and the egg in a third. Working in batches of 3 or 4, dredge each halloumi piece in flour, then egg, then panko, shaking off excess between steps.
Arrange the halloumi on a grilling rack, positioned over a baking tray that is lined with baking or parchment paper. Generously spray both sides of the halloumi with olive oil spray, then bake for 16 to 18 minutes or until golden brown. The halloumi fries are best when served immediately. Optional – Garnish with finely chopped parsley.
For the Garlic honey dip – Whisk all the ingredients together until combined, then have a taste and add more salt/pepper/honey or lemon juice to your liking if needed.
How to store Halloumi Fries
Leftovers – Allow the Halloumi Fries to cool completely at room temperature, then transfer them into a sealed container and store in the fridge for up to 4 days. When frozen, they’ll keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only. Please note, this calculation in only for the Halloumi fries and not the dipping sauce.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Baked Halloumi fries with yogurt dip
Video
Ingredients
- 360g / 12.7oz Halloumi, pat dry & cut into 1cm/ 0.4in sticks (NOTE 1)
- ⅓ cup (55g / 2oz) plain or all-purpose flour (NOTE 2)
- 1 tsp garlic or onion powder
- 1 large egg, beaten
- 1 cup (85g / 3oz) panko breadcrumbs (NOTE 3)
- 1 tsp smoked paprika (NOTE 4)
- olive or canola oil spray
- optional – finely chopped parsley
Garlic honey yogurt dip
- ½ cup (125ml / 4.2floz) plain thick Greek yogurt (NOTE 5)
- 2 garlic cloves (minced)
- 2 tbsp (40ml / 1.3floz) honey
- 1 tbsp (20ml / 0.7oz) lemon juice
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 180°C / 350°F. Remove as much brine as possible by patting the halloumi with paper towels. Slice into 1cm / 0.4in sticks and pat dry again
- Prepare 3 flat bowls or plates for crumbing. Whisk the flour and garlic powder in one bowl, the panko and paprika in another, and the egg in a third. Working in batches of 3 or 4, dredge each halloumi piece in flour, then egg, then panko, shaking off excess between steps.
- Arrange the halloumi on a grilling rack, positioned over a baking tray that is lined with baking or parchment paper. Generously spray both sides of the halloumi with olive oil spray, then bake for 16 to 18 minutes or until golden brown. The halloumi fries are best when served immediately. Optional – Garnish with finely chopped parsley.
- For the Garlic honey dip – Whisk all the ingredients together until combined, then have a taste and add more salt/pepper/honey or lemon juice to your liking if needed.
