Halloumi Fries Recipe

Slice and dry

Trim the block of halloumi and slice into 1/2-inch thick sticks or batons (about 3–4 inches long). Pat the slices very dry with paper towels to remove surface moisture — this helps the coating adhere and reduces splatter when frying.

Lightly season

Place the halloumi sticks in a shallow dish and sprinkle evenly with 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, and 1/2 teaspoon of the paprika. Toss gently so all pieces are lightly seasoned.

Make dry mix

In a shallow bowl combine the all-purpose flour, cornstarch, and baking powder. Whisk to combine and break up any lumps.

Make wet batter

In a separate bowl whisk the egg until blended, then whisk in the cold sparkling water until smooth. Season the batter lightly with the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika (this ensures a lightly seasoned batter).

Prepare breadcrumbs

Place the panko breadcrumbs in a third shallow bowl and stir in the dried oregano. Press breadcrumbs to break up large clusters so they will adhere evenly.

Batter and crumb the halloumi

Working in batches, dredge 4–6 halloumi sticks first in the flour mixture, shaking off any excess. Dip each floured stick into the sparkling water batter, allowing excess to drip off, then press into the panko breadcrumbs so they are evenly coated. Set the coated sticks on a tray and repeat with remaining pieces.

Heat oil

Pour about 1 cup (or enough to come 1/2–3/4 inch up the side) of neutral oil into a heavy skillet or sauté pan. Heat over medium-high until oil reaches 350°F (175°C) or a piece of breadcrumb sizzles immediately when dropped in.

Fry the halloumi fries

Carefully add coated halloumi sticks in a single layer, without overcrowding the pan. Fry for 1.5–2 minutes per side, turning once, until the coating is golden brown and crisp. Use tongs to turn so the cheese does not break the crust.

Drain

Transfer fried halloumi fries to a wire rack set over a baking sheet or onto a plate lined with paper towels to drain. While still hot, sprinkle with a light pinch of salt and a little extra paprika if desired.

Arrange the halloumi fries on a platter, scatter with chopped fresh parsley, and serve immediately with lemon wedges and the tartar or garlic-yogurt dip on the side for dipping.

To reheat (if needed): warm in a 375°F (190°C) oven on a wire rack for 5–7 minutes to crisp the coating again. Avoid microwaving, which will make the cheese rubbery.