Crunchy, spicy and totally addictive these halloumi fries are perfect for weekend snacking.
- 3 x 225g blocks of halloumi cheese, cut into 2cm chips
- 80 g plain flour
- 1 tsp sumac
- 1 tsp ras el hanout
- 2 - 4 tbsp olive oil depending on the size of your pan
For the spicy yoghurt
- 200 g plain natural yoghurt
- 1 heaped tsp harissa paste
- Pomegranate seeds
- Chopped coriander leaves
- Lemon wedges.
Cut the halloumi into chips of roughly 2cm thickness.Mix the spices into the flour. Dip the halloumi fries into the flour, make sure they are well coated.Heat the oil in a large non-stick frying pan over a medium to high heat.Add the fries, cook for about 2 minutes on each side. Don't overcrowd the pan, cook the fries in batches. You can keep them warm in the oven until ready to serve.
Once cooked transfer the fries to a bowl lined with kitchen paper to soak up any excess oil. Transfer to a serving dish. Then serve immediately with yoghurt dipping sauce, pomegranate seeds, chopped coriander and plenty of lemon wedges.
To make the yoghurt dipping sauce
- Calories listed are approximate and do not include the yoghurt dipping sauce.
- To make your halloumi less salty try rinsing it under a cold tap then patting dry with kitchen paper. However, this may make it harder for the flour to stick to the halloumi. If this is the case, try dipping the halloumi in milk before dipping it in the flour mixture.
- The amount of oil you use will depend on the size of your pan, and how many batches you cook. I used 4 tablespoons.
- To test that the oil is ready drop a tiny sprinkle of flour into the oil if it fizzes up then the oil is hot enough.
- I also wipe the pan clean in between batches if the oil has become cloudy and burnt. This will ensure that the next batch is nice and golden too.