Halloumi Fries Recipe

Prepare

Preheat the oven to 120°C (250°F). Place peeled garlic cloves in a small ovenproof dish or saucepan. Add olive oil to fully cover the garlic, then add thyme sprigs and bay leaf if using. Season with 1/4 tsp salt.

Cover the dish tightly with foil or a lid and place in the oven. Cook gently for 60–75 minutes, until the garlic is very soft and can be mashed with a fork. Remove from oven and let cool in the oil. Reserve the oil for other uses; measure 2 tbsp of the softened garlic to use in the aioli and keep the rest for garnish or serving.

In a small bowl, combine 200 g mayonnaise, 2 tbsp harissa paste, 1 tbsp lemon juice, 2 tbsp mashed confit garlic and 1 tsp extra virgin olive oil. Whisk until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust heat or lemon as preferred. Chill while preparing halloumi.

Cut the halloumi into batons about 1.5 cm x 1.5 cm x 7–8 cm (or similar fry-size). Pat dry thoroughly with paper towels to remove surface moisture.

Set up a three-station breading area: Station 1 - mix flour, cornstarch, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl. Station 2 - whisk eggs with 60 ml cold water until homogeneous. Station 3 - combine panko breadcrumbs and semolina (if using) in a separate shallow bowl.

Dredge each halloumi baton first in the flour mixture, shaking off excess, then dip into the egg wash, and finally coat evenly with the panko mixture. For a thicker crust, repeat the egg and panko step once more. Place breaded halloumi on a tray and rest for 10 minutes to set the crust.

While the halloumi rests, heat neutral frying oil in a deep pan or fryer to 175°C (350°F). Use a thermometer for accuracy; if you don’t have one, test with a small breadcrumb — it should sizzle and brown in about 40–60 seconds.

Fry the breaded halloumi in small batches so the oil temperature stays steady. Fry for 2–3 minutes per batch, turning if needed, until golden brown and crispy. Remove with a slotted spoon or spider to a wire rack or paper towel-lined tray to drain. Do not overcrowd the pan.

If desired, after the first fry you can rest the fries for 2 minutes and return them for a quick second fry (30–45 seconds) to ensure extra crispness. Sprinkle lightly with a pinch of salt immediately after frying.

Arrange hot halloumi fries on a platter. Spoon the harissa aioli into a small serving bowl. Scatter chopped parsley over the fries and dust very lightly with smoked paprika if using. Serve with lemon wedges on the side for squeezing over the fries.

Serve immediately while hot and crisp. Leftovers will soften; reheat in a hot oven (200°C / 400°F) on a wire rack for 6–8 minutes to re-crisp.