Halloumi steps up

Grace Tarbotton
Grace Tarbotton

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

Serves 2


1 block halloumi (250g-300g)
140g flour
70g breadcrumbs
1 Tbsp smoked paprika
2 Tbsp nigella seeds
¼ cup greek or plain yoghurt
2 eggs

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.

2. Mix half of the flour, breadcrumbs, smoked paprika and nigella seeds in a bowl. In another bowl, whisk two eggs with a fork and, in a third bowl, place the remaining flour.

3. Remove the halloumi from the freezer and coat in flour, followed by egg, then the breadcrumb/flour mixture.

4. Fry in a shallow pan or a deep fryer until golden and crispy, approximately 2 minutes.

5. Drain on a paper towel and serve with spicy harissa or similar chilli sauce.


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