The Best Crispy Halloumi Fries

Why this is the best halloumi fries recipe

Did you know that halloumi fries were invented by Oli Baba’s, a London food stall, in 2015? My recipe is similar to the original recipe, which is very simple with no breading, panko or batter.

This is the main reason I love it so much, but also:

• Just 3 ingredients (plus easy dips). All you need is halloumi, flour and oil, and a small saucepan to make halloumi fries that people will literally swoon over! No deep fat fryer necessary.

• Tried and tested x 100. This has to be one of the easiest fried halloumi recipes, and I’ve done all the testing for you. I’ve lost count of how many times I’ve made these fries.

• EVERYONE loves them. Just like regular fries, they’re super crispy and irresistible. They get requested at every event, and never disappoint. From the kids to the grandparents, they always fight over the last one.

About the ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

Did I mention you only need a block of halloumi, flour and oil to make these? Here’s what else you might need to know about these 3 ingredients:

Halloumi cheese

The star of the show, halloumi cheese is now widely available in supermarkets. If you’re struggling to find it where you live, try a Mediterranean or Middle Eastern deli.

Any brand of halloumi will work, but I prefer a Cypriot style brand. These are usually sold in a packet in a ‘log shape’. Sometimes there are tiny flecks of mint in the cheese, too. I love this, since this is how traditional halloumi is. But don’t worry, any brand will work.

You’ll find that usually there is a little milky liquid in the package when you open it. This is great because the little bit of moisture is what will help the flour to stick.

I usually get 1 standard sized package of halloumi per 3 to 4 people I’m serving as a small appetizer. You should get around 12 thick fries out of this.

Flour

You roll the slices of raw halloumi in a little flour to help them get super crispy when fried. I usually use plain/all purpose flour. You only need 2-3 tablespoons per package of halloumi.

Since you only need a little flour, however, I find many types work. Gluten-free, corn starch and rice flour all work really well. I’m pretty sure others would work well, too, such as almond flour or coconut flour.

It might be my imagination, but I feel like corn starch/cornflour makes the outside of the fries even crispier than usual! Try it and see what you think.

Oil

You can use any oil you like to fry halloumi in. I prefer a light olive oil, but I’ve also used vegetable oil before.

Just bear in mind you’ll need enough to cover the bottom of a saucepan, so you might not want to use your best extra virgin olive oil!

How do you make halloumi fries?

I think these are so ridiculously easy to make, you hardly need a recipe. Great news for fans of easy entertaining!

So this is all you do:

Step 1: Cut your ‘log’ of halloumi into thick(ish) fry shapes lengthwise. Pinch the cheese between your thumb and first finger to stop the cheese breaking apart. Don’t worry however if a few pieces break.

Step 2: While the cheese is still slightly moist (dip in milk if dry), roll the fries in flour.

Step 3: Cover the bottom of a small saucepan with oil, to a depth of about half an inch. Heat on a medium-high heat until the end of a halloumi stick sizzles when dipped in.

Step 4: Carefully add around half the cheese sticks to the hot fat. Let cook for a few minutes on each side until medium to deep brown and crispy. I use a fork to flip them over and a slotted spoon to fish them out when they’re ready.

Step 5: Repeat with the rest of the cheese. Drain briefly on paper towel.

Step 6: Then serve your delicious stack of crunchy, salty, cheesy fries immediately with the Greek yogurt and sweet chili sauce. Or your own choice of dips! (see below for ideas)

Fried halloumi is definitely best when piping hot and super crispy. So make sure you have one or two simple dipping sauces ready for generous scooping as soon as your yummy cheesy fries are ready!

My favorite dips are Greek yogurt (or sour cream if you prefer) and sweet chili sauce. You can either mix them together or keep them separate.

Here are a few more ideas:

• 5-minute honey lime dressing or Ranch or Caesar dressing
• Greek tsatziki sauce or this easier 5-minute dill yogurt dip
• 10-Minute lemon & butter sauce
• Warm honey or maple syrup (consider adding a small pinch of chili flakes – mmm)
• Marinara sauce (Italian tomato sauce)
• Pesto

Here are some more serving ideas:

• Serve Oli Baba/street food/Middle Eastern/nachos style? How? Top with yogurt, za’atar spices, pomegranate seeds, mint, sumac and pomegranate molasses.
• I also love to eat my fries with a little lemon juice squeezed over the top! If you like, add a pinch of chili powder to the flour to make the fries spicy. Or a little garlic powder, dried mint, oregano or cumin for a fragrant twist.
• Awesome served as a BBQ side or passed around at a party, or as part of a Greek or Mediterranean style mezze/sharing board.
• Perfect on top of any salad.
• Finally, serve as a side to go with these Greek chicken meatballs and baked eggplant with tomatoes and feta (or anything, really!).