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This Halloumi Fries recipe has become my go-to party appetizer! They’re golden and crispy on the outside while being warm and squeaky on the inside. Dredged in zaatar-spiced flour and served with a delicious garlic yogurt dip, these disappear FAST.
If you LOVE halloumi as much as I do, you need to try my simple grilled halloumi!
Why these are the best halloumi fries
I first made these halloumi fries as a way to use up some leftover halloumi that I had in the fridge from a party. I didn’t think I would like it more than grilled halloumi but I was most certainly wrong :)
If you’re new to halloumi, it’s a semi-hard cheese somewhat similar to mozzarella cheese). It holds its form when heated and doesn’t melt making it perfect for grilling and frying.
I’m serving mine with a garlic yogurt sauce but really you can dip these in whatever you’d like. In a pinch, some kind of store bought sauce would work great.
Here’s why you’ll love these:
- Crispy on the outside, WARM on the inside – the flour dredge gives the halloumi that perfect crunchy shell we’re looking for
- They’re ready in just 20 minutes – quick enough for a last-minute appetizer or side dish!
- You can customize the spice blend – zaatar is the classic spice here, but there are plenty of ways to switch it up (see below).
- GREAT for entertaining – these are ALWAYS a crowd pleaser and a great party appetizer!
In this post…
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Halloumi cheese – the STAR ingredient! Be sure NOT to pat the halloumi dry as the moisture is what makes the flour mixture stick. You can find this at most grocery stores – Trader Joe’s is my favorite and least expensive that I’ve found.
- Spices (I used zaatar) – this is mixed right into the flour dredge for an earthy ad herby crust you’ll love. While I used zaatar (and highly recommend) I have suggestions below for other spices options.
- Flour – all purpose flour creates that crispy coating we want. Combine the flour with the spices before dredging the halloumi. I’ve also tried this with panko breadcrumbs in place of the flour and it turns out great!
- Oil for frying – a neutral oil works best here (such as canola oil or vegetable oil) but olive oil can also be used.
- Sauce for dipping – I made a simple yogurt garlic sauce with Greek yogurt, grated garlic, lemon juice, and olive oil. That being said, really any sauce you want would work even a store bought Labneh.
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- In a wide shallow bowl, mix together the flour and seasonings until fully combined.
- Cut the block of cheese into thick strips (think fry shapes). I end up with about 12 pieces from 1 block of halloumi but each block of halloumi is a little different, depending on the brand.
- Dredge the halloumi sticks in the flour mixture. The natural moisture from the halloumi will make the perfect amount of flour adhere to the cheese.
- Heat oil over medium-high heat in a large heavy bottom skillet. Once hot, gently add in the cheese sticks in a single layer and cook for 3-4 minutes, slipping halfway. You want an even golden brown color all of the way around the fries. Place on a wire rack OR a paper towel to catch excess oil. Serve fries with sauce and enjoy!
Store any leftovers in an air tight container for 3 days. Re-crisp in a pan or air fryer.
Recipe Tips
- Keep a close eye on the oil temperature – you want the oil staying close to 350 degrees F for a crispy, evenly browned crust without burning.
- DO NOT pat the halloumi dry before dredging – a little bit of surface moisture actually helps the flour stick to the cheese better.
- Use metal utensils when frying – they hold better to the heat and give you more control when flipping.
- Serve immediately – halloumi fries are BEST enjoyed hot, right after they come out of the frying pan, while they’re still crispy and warm!
Halloumi Fries Variations
Want to switch up the flavors? Swap the zaatar for once of these spice blends in the flour dredge:
- Smoked paprika, garlic powder, and cumin – warm and smoky, this pais beautifully with the garlic yogurt sauce.
- Italian seasoning + garlic powder – lighter and herby! Try it with a marinara sauce or basil yogurt sauce for dipping.
- Everything bagel seasoning – you can use a store bought version of make your own with sesame, poppy seeds, garlic, and onion powder for a fun textural twist. This flavor is especially good with labneh dip.
- Greek seasoning (oregano, garlic powder, dried mint, and lemon zest) – stays in the same Mediterranean lane as zaatar BUT with a brighter and tangier flavor profile. This one pairs well with a tzatziki style yogurt dip.
Frequently Asked Questions
Yes although the texture will be less crispy than if they were deep fried. Air fry at 400 degrees F for about 8-10 minutes, flipping halfway.
A Greek yogurt and sweet chili sauce mix, a rose harissa yogurt dip, or labneh all work well as a dipping sauce alongside these fries!
These are BEST fried fresh right before serving since they lose their crispiness as they sit. You can prep the dredging station and cut the halloumi ahead of time to save time.
Be sure that your oil is hot enough first before starting to fry the fries. If the oil is too cool, it will make the coating soggy instead of getting crispy.
Easy Crispy Halloumi Fries
Video
Ingredients
- 8.8 oz block of Halloumi, 8.8oz / 250g, do NOT pat dry
- 3 tablespoons zaatar
- ½ cup all purpose flour
Garlic yogurt sauce
- ½ cup greek yogurt
- 1 large clove glove, grated
- ½ tsp lemon juice
- 1 tsp olive oil
- ¼ tsp salt
Instructions
- Mix up your sauce in a small bowl; leave in the fridge.
- Cut Halloumi into fries. I did 4 rectangular slabs from the block then cut each slab into 3 “fingers” for 12 fries.
- Prep your dredging station by mixing flour and zaatar in a wide shallow bowl. Dredge the halloumi pieces in the flour mixture and set aside.
- Heat about 1-1.5” of oil in a deep enough heavy-bottomed skillet/pan (you want 2-3x pan height over your oil so you don’t spill/foam over when frying). We’re looking to hit and keep our temp about 350F.
- Using metal utensils safe for frying, place your fries gently into the oil and fry for 2 minutes moving around and flipping over to get equal browning all over. Remove fries to a wire rack or paper towels for about 1 minute.
- Plate with your desired dip, can serve with torn mint, lemon wedges and a spritz of lemon juice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
