Unfussy Crispy Halloumi Fries for the Table

If you LOVE halloumi as much as I do, you need to try my simple grilled halloumi!

Why these are the go-to 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 reliable for grilling and frying.

I’m serving mine with a garlic yogurt sauce but genuinely 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 dependable crunchy shell we’re looking for
• They’re ready in simply 20 minutes – short enough for a last-minute appetizer or side dish!
• You can customize the spice blend – zaatar is the old-school 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!

Ingredients needed

The ingredients for this method 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 go-to 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 dependable 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, genuinely any sauce you want would work even a store bought Labneh.

How to Make It

Simply 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:)

1. In a wide shallow bowl, mix together the flour and seasonings until fully combined.

1. 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.

1. Dredge the halloumi sticks in the flour mixture. The natural moisture from the halloumi will make the reliable amount of flour adhere to the cheese.

1. 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 DEPENDABLE 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