Halloumi Fries Recipe

Prepare halloumi

Slice the 12 oz block of halloumi into fries about 1/2-inch thick x 3 inches long. Pat pieces dry thoroughly with paper towels to remove excess surface moisture — this helps with browning and reduces splatter.

Set up dredging station

In a shallow bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tbsp fine cornmeal (if using), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. In a second shallow bowl beat 2 eggs with 3 tbsp milk until combined.

Dredge the halloumi

Working in batches, toss halloumi fries first in the flour mixture to coat lightly, then dip into the egg wash, letting excess drip off, and finally return to the flour mixture for a final coating. Press gently so the coating adheres. Place coated pieces on a wire rack while you heat the oil.

Heat oil

Pour about 2 cups neutral oil into a heavy sauté pan or small Dutch oven to a depth of ~1/2 inch (or enough for shallow fry). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry in batches

Fry the halloumi fries in a single layer in batches (don't overcrowd), about 1.5–2 minutes per side, turning once, until golden brown and crisp. Use a slotted spatula or spider to transfer fries to a paper towel-lined tray to drain. Keep fried fries warm on a rack in a low oven (200°F / 95°C) while you finish the rest.

Make the glaze

In a small saucepan combine 1/2 cup honey, 2 tbsp Calabrian chilli paste, 1 tsp white wine vinegar, 1 tbsp unsalted butter, 1 tsp fresh lemon juice, 1/2 tsp red pepper flakes (if using) and 1/4 tsp sea salt. Warm over low heat, stirring frequently, until butter melts and the mixture is glossy and slightly thinned, about 3–4 minutes. Do not boil — you want the honey fluid but not bubbling aggressively. Taste and adjust: add more chilli paste for heat or more vinegar/lemon to balance sweetness.

Glaze the fries

Place a batch of drained fried halloumi in a wide bowl or on a tray and drizzle 2–3 tablespoons of the hot honey glaze evenly over them, tossing gently to coat. Alternatively, brush the glaze onto the fries while hot so it adheres. Repeat for remaining batches, using glaze as desired — reserve some glaze for serving. Any leftover glaze can be warmed slightly before serving.

Arrange glazed halloumi fries on a serving plate. Sprinkle with 2 tbsp chopped fresh parsley and 1 tsp toasted sesame seeds if using. Serve immediately with lemon wedges on the side for squeezing over the fries. Offer extra hot honey on the side for dipping.