9ounceshalloumi cheese(this is usually 1 'log' but exact weight doesn't matter)
vegetable oil for frying (enough to fill a medium saucepan to a depth of about half an inch)
For the dip
sour cream or Greek yogurt(I prefer Greek yogurt, and also sweet chili sauce)
Cut the halloumi cheese into roughly equal sized ‘fries’ (mine were about 1.5cm in thickness).
Roll the ‘fries’ in the flour.
Heat up the oil in a medium saucepan until the end of the ‘fry’ dipped into it sizzles. Then, carefully lower the fries into the oil. Fry for a couple of minutes on each side or until golden and crunchy-looking (you might have to do this in 2 or more batches).
Remove carefully from the oil with a fork and serve immediately with the sour cream and sweet chili sauce.
Recipe inspired by 'halloumi fries' by Oli Baba's posted in the Sunday Times.Note that when calculating the nutritional info for this recipe, I did not include the cooking oil or dips. So please take this information with a grain of salt!*If halloumi is tricky to find where you are, you could use Latin American ‘queso para freir’ instead if you like. Or any hard cheese that you know doesn’t melt easily when heated.