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In today’s 101, Grace Tarbotton shows us how to make halloumi French fries as an alternative to the traditional potato version.
Recent news that New Zealand was about to enter a potato crisis sent shoppers rushing to supermarkets to stock up on their favourite crisps.
This recipe is inspired by the public fear that potatoes would no longer be a mainstay of Kiwi cuisine.
Made from ``unmeltable'' halloumi cheese and dipped in spicy harissa, this dish is sure to satisfy your potato cravings.
Halloumi cheese offers a different texture to potatoes, but still has the ability to ``go crispy'' when fried and remain sturdy afterwards.
Freezing the halloumi for 10-20 minutes before coating allows it to not only pick up more coating, but also to keep its shape and not go soft in the fryer.
Crispy halloumi fries
1 block halloumi (250g-300g)
1 Tbsp smoked paprika
2 Tbsp nigella seeds
¼ cup greek or plain yoghurt
mortar and pestle or food processor
1. Cut the block of halloumi down the middle horizontally, then into pieces vertically to create approximately 10-12 sticks of halloumi. Pat dry the halloumi and lay on a tray and place in the freezer for 10-20 minutes.