Baked Halloumi fries with yogurt dip
These crispy, golden Halloumi Fries are oven baked, so they're healthier, but still irresistibly delicious!
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.
Notes
(NOTE 1) 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.
(NOTE 2) Plain flour (All-purpose flour) doesn't have salt or leavening agents like baking powder.
(NOTE 3) 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.
(NOTE 4) 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.
(NOTE 5) Plain Greek yogurt - If possible, use thick, unsweetened plain Greek yogurt as the dipping sauce is quite thin.
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.
Nutrition
Serving: 1 FryCalories: 146kcalCarbohydrates: 9gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 16mgSodium: 418mgPotassium: 30mgFiber: 1gSugar: 1gVitamin A: 105IUVitamin C: 0.04mgCalcium: 317mgIron: 1mg