Halloumi Fries (v) Recipe

Prepare halloumi

Cut the 12 oz block of halloumi into 3/4-inch thick sticks (about 8–12 fries depending on block size). Pat dry thoroughly with paper towels to remove surface moisture — this helps achieve a crisp coating.

Set up dredging stations

Place the 1 cup flour, 1 tbs cornstarch, 1 tsp sea salt and 1 tsp black pepper in a shallow bowl and whisk to combine. In a second bowl, whisk the 2 whole eggs with 2 tbs water until smooth. In a third shallow bowl combine 1 cup panko breadcrumbs.

Coat the halloumi

Working in batches, dredge each halloumi stick first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip back into the bowl, and finally press into panko breadcrumbs until evenly coated. Place coated sticks on a tray and repeat until all pieces are coated.

Heat the oil

Pour 2 cups neutral frying oil into a heavy skillet or pot to a depth of about 1/2 inch (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles and browns in 15–20 seconds when dropped in.

Fry the halloumi

Fry the coated halloumi fries in batches (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and crisp. Total fry time per batch should be about 4–6 minutes. Use a slotted spoon or tongs to transfer fries to a wire rack set over a baking sheet or to paper towels to drain briefly.

Keep warm

If making multiple batches, keep finished fries in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining batches.

Make the glaze while the halloumi fries are frying: in a small saucepan or skillet combine 1 tbs honey, 1 tsp Calabrian chilli paste (or 1 tsp crushed Calabrian chillies in oil), 1 tsp apple cider vinegar, 1 tsp water, 1 tsp red pepper flakes (optional) and 1/4 tsp sea salt. Warm over low heat, whisking until honey thins and the paste is evenly incorporated, about 1–2 minutes. Do not boil — you want a pourable glaze. Taste and adjust: add a little more honey if too spicy, or a pinch more vinegar if too sweet.

Remove glaze from heat and keep warm. If glaze thickens, stir in a few drops of warm water to loosen to a syrupy consistency suitable for drizzling.

To glaze: place a small bowl of the warm glaze by the fries. Toss or brush each batch lightly with the glaze so they are shiny but not overwhelmed. Alternatively, arrange fries on a platter and drizzle glaze evenly over them.

Plate the glazed halloumi fries on a serving platter or individual plates. Sprinkle 2 tbs finely chopped fresh parsley over the fries and finish with 1/2 tsp flaky sea salt evenly scattered.

Serve immediately with lemon wedges on the side for squeezing and an extra small ramekin of the Calabrian hot honey for dipping if desired.