Halloumi Fries (v) Recipe

Place peeled garlic cloves into a small heavy-bottomed saucepan. Add olive oil, thyme sprigs, bay leaf and 1/4 tsp salt so the garlic is fully submerged. Bring to a bare simmer over low heat (no vigorous bubbling) and cook gently for 30–40 minutes, until cloves are very soft and translucent.

Remove from heat and let cool in the oil. Discard thyme stems and bay leaf. Reserve garlic and oil. Mash 2 teaspoons of the cooled confit garlic for the aioli; keep remaining cloves and oil for serving or other uses.

In a small bowl combine mayonnaise, harissa paste, lemon juice, mashed confit garlic, olive oil (if needed to thin), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust harissa or lemon for heat/acidity balance. Chill in refrigerator while preparing halloumi so flavors meld.

Cut the block(s) of halloumi into sticks roughly 1.5 cm x 1.5 cm x 7–8 cm (about chip/fries size). Pat pieces dry thoroughly with paper towels—removing surface moisture helps crisping.

Set up a breading station: bowl A — flour mixed with 1/2 tsp salt and 1/4 tsp black pepper; bowl B — eggs whisked with milk; bowl C — panko breadcrumbs combined with corn‑starch, smoked paprika, garlic powder and fine breadcrumbs (if using).

Working in batches, dredge each halloumi stick in the seasoned flour, shake off excess, dip into the egg wash, then press into the breadcrumb mixture ensuring an even coating. For an extra-crispy double layer, repeat the egg and panko step once more.

Heat the neutral frying oil in a deep pan or heavy saucepan to 175°C (350°F). Use a thermometer for accuracy — oil should flow around pieces without smoking. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within 20–30 seconds.

Fry halloumi sticks in small batches (do not overcrowd) for 2–3 minutes per batch, turning if necessary, until golden-brown and crisp. Remove with a slotted spoon and drain on a wire rack over a tray or on paper towels. Lightly season with sea salt flakes immediately after frying.

Arrange hot halloumi fries on a serving platter. Spoon harissa aioli into a small bowl or drizzle alongside. Scatter chopped parsley over the fries and dust lightly with smoked paprika. Serve with lemon wedges and reserve any extra confit garlic oil for drizzling if desired.

Serve immediately while fries are hot and crisp. Recommend passing extra lemon so diners can squeeze to taste.