Halloumi fries and dip.

Who doesn’t love fries, they can be triple cooked, oven baked, cooked in goose fat and in many restaurants now you can even pimp your fries to sweet potato which are delicious. However, these Halloumi fries take the humble chip to the next level!

Halloumi is the perfect cheese for frying or grilling as it has a high melting point. It is high in calcium and protein, making it a good vegetarian option, it is also high in salt and saturated fat so not advisable to eat everyday. It is usually made from a mixture of goats and sheep’s milk and sometimes has cows milk added.  

Halloumi Fries 


1 block Halloumi – approx 225g
2 tbsp plain flour or buckwheat flour for Gluten Free
1 tsp Paprika
Oil for frying – I use Rapeseed

Option 1 – Dip

100g Greek Yoghurt
2 tbsp Sweet chilli sauce

Option 2 – Dip

100g Greek yoghurt
2 tsp Rose harissa
2 tbsp Chopped coriander 


First cut the Halloumi into 1-2cm thick chips, try to make them as uniform as possible. 

Stir the Paprika into the plain flour or buckwheat, if you are gluten free, and then roll the cheese in the flour mixture making sure they are well coated. 

Heat approximately 1cm of oil in a frying pan over a medium heat and fry the cheese a few pieces at a time for 2-3mins. Turn the chips carefully with tongs until golden and crispy all over, taking care as the oil may spit. 

Place the chips on a piece of kitchen paper to drain the oil. 

Dip1 –  swirl the chilli sauce through the yoghurt. 

Dip 2 – mix the rose harissa and coriander through the yoghurt. 

Serve them warm with your dip of choice. 

These make an easy canapé, a fun snack or as a side dish with burgers, salad or grilled fish. You may need to double the quantity as I’m not sure one pack is enough, they are very moreish!

If you are short of time you can always make these ahead of time and re heat on a baking tray in a hot (220c) oven for 3-5 mins. 

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover

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