Halloumi Fries Recipe

Prepare the halloumi

Remove halloumi from its packaging and drain. Pat dry thoroughly with paper towels. Slice the block into sticks about 3 inches long by 3/8–1/2 inch thick; you should get roughly 12 fries from a 12 oz block.

Set up dredging stations

Arrange three shallow bowls or rimmed plates. In the first bowl combine the all-purpose flour, cornstarch, optional cornmeal, 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well. In the second bowl whisk the 2 large eggs with 3 tablespoons milk until smooth. In the third bowl combine panko breadcrumbs, garlic powder, smoked paprika, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss to combine.

Coat the halloumi

Working in batches to avoid overcrowding, dredge each halloumi stick first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the panko mixture to coat thoroughly. For an extra-crispy shell, repeat the egg wash and panko step for a double coating. Place coated sticks on a wire rack set over a baking sheet while you finish coating the rest.

Heat the oil

Pour oil into a heavy, deep skillet or medium Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2 cups). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of bread or a pinch of panko into the oil — it should sizzle steadily and brown in about 30–40 seconds.

Fry the halloumi fries

Fry the coated halloumi sticks in batches of 6–8 (depending on pot size) for 2 to 3 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding so oil temperature stays consistent. If using double coating, watch carefully — fries may need an extra 30–60 seconds. Remove with a slotted spoon or spider and transfer to a paper towel–lined plate or wire rack to drain briefly.

Finish and serve

Sprinkle the hot fries with the chopped parsley and a light squeeze of lemon juice from the wedges. Serve immediately with your chosen dipping sauce on the side. For best texture, eat within 10 minutes of frying; if holding briefly, keep warm on a baking sheet in a 200°F (95°C) oven on a rack so they remain crisp.

Safety & tips

Do not leave hot oil unattended. If oil smokes, lower the heat or remove the pan from the burner briefly. Use a thermometer for consistent results. If the panko browns too quickly before the halloumi heats through, reduce heat slightly and fry a bit longer at a lower temperature.