Crispy Haloumi Fries make a lovely textural change from the normal Fries. The Greek Halloumi is softened by the fry process but the coating is a contrast and crispy. I have tried a lot of ingredients for the coating. I have used cornflakes, flavoured crisps, breadcrumbs, herbed croutons to name a few. They all work. Served as a side dish, starter and canape, they go so well with so many recipes. I serve mine with lime wedges or minted yoghurt sauce for an ideal nibble.
Crispy Halloumi Fries
- Cut the halloumi cheese lengthways into ½ inch strips and place onto kitchen paper to absorb any liquid.
- Place the cornflakes in the food processor and blitz until they become crumbs.
- Pour the blitzed cornflakes into a low sided dish and add the taco seasoning.
- In a second low sided dish, crack the eggs and whisk briefly to mix.
- Doing one piece of halloumi at a time, dip into the flour and then into the whisked egg and then finally into the blitzed cornflake mixture and place onto a baking tray.
- Turn on your deep fry fryer to a medium high heat while you repeat the dipping process with the rest of your haloumi.
- If you are not using a deep fat fryer, then place a pan over a medium high heat and fill about halfway up with the oil. Test to see when up to temperature by placing a small bit of bread crust into the oil. If it sizzles and frizzles on contact, then it is hot enough.
- Place the halloumi into the oil in small batches to prevent the temperature from dropping quickly.
- Fry for about 3 minutes or until the haloumi is crisp and golden brown. (If the coating is browning quicker than 3 minutes then turn the heat down a little.)
- When cooked, transfer to kitchen paper to remove excess oil.
- Serve with a wedge of lime.