The best haloumi recipe I know – Haloumi Fries! Think – French fries, but better. The outsides are crunchier (thanks panko!) and the insides are warm, salty haloumi cheese. Guaranteed crowd pleaser for a party or as a starter. Fry, bake or air-fry!
It started as a salad.
I found myself in a typical situation of having an excess stash of something (haloumi in this case) because it was steeply discounted and I couldn’t resist. Let’s make a gorgeous haloumi salad! I declared enthusiastically, channelling the virtuous side of me.
There were several iterations. And they were all delicious……but then someone had the genius idea to try haloumi fries and all of a sudden, the salads were long forgotten.
So yes, these haloumi fries evolved from salads. You can connect the dots, right? 😂
( I did share a haloumi salad recipe once – it’s here.)
Just briefly, on Haloumi Fries (& haloumi)
Named as such because they look like fries except made with haloumi, Haloumi Fries are not a new thing. They have been on the menu of Mediterranean and plenty of non-Mediterranean restaurants/bars/bistros for years, and there’s loads of recipes on the internet.
Haloumi is a cheese from Cyprus that’s firm, salty and briny. It’s a bit like Greek feta. However, feta crumbles whereas halloumi does not crumble as well, halloumi goes golden brown when pan fried whereas feta does not, and feta semi-melts when heated whereas halloumi does not. Which is why it’s ideal for making fries!
What you need for Haloumi Fries
Here’s what you need to make Haloumi Fries:
Haloumi – or halloumi. A firm briny cheese from Cyrus, feels like Greek feta. Find it vac-packed in the cheese section. Has an excellent long shelf life so I stock up when discounted!
Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most large grocery stores (Coles, Woolworths) in the Asian foods section but cheaper in Asian stores! Substitute with regular breadcrumbs if you can’t find it.
Spices – For seasoning the flour coating. Adds extra flavour. Not essential…but why skip it?? The Italian herbs is just the generic store bought pre-mix sold in every grocery store. I use it regularly in my recipes, like the One Pot Beef Pasta I shared recently!
Egg and flour – The glue, to make the panko stick to the haloumi.
Oil for shallow frying – Canola, vegetable or any other neutral flavoured oil. Even olive oil (but don’t waste your money using pricier extra virgin olive oil!).
Garlic yogurt sauce
We’re making a quick garlic dipping sauce today using yogurt as the base. The cool tangy creaminess with lovely hit of garlic goes so well with the haloumi fries, so don’t skip it!
Plain yogurt – Not sweetened. Preferable Greek. If you use low-fat, it won’t have the same mouthfeel because it’s not as thick and creamy, but it will work just fine!
Garlic – Finely grated using a microplane or grater so it disappears into the yogurt.
Lemon – Just a touch, for extra freshness. Substitute with vinegar.
Extra virgin olive oil – To add a bit of richness to the sauce. We only use a tiny amount.
Salt – For seasoning. Again, just a tiny amount!
How to make haloumi fries
It’s actually relatively fast because they only take 90 seconds to fry. I can do a batch in 20 minutes from start to finish. I also like that it’s more shallow-fried rather than deep fried. Just – less splatter, less oil to deal with, etc etc. (I’m a selective deep frier. ie I only fry when it’s really worth it!).
Cut the haloumi into sticks around 1.5cm / 0/6″ thick. The length will depend on the shape of your haloumi. I cut mine into 5 slices lengthwise, then each into half which makes uniform fries, and get 20 pieces.
This is me cutting the slice in half to form a fry. 🙂
Garlic dipping sauce – Probably should have put this first because I do it first! Just mix the ingredients together then set aside while you make the haloumi fries. It needs at least 15 minutes to let the flavours infuse and meld.
Crumbing – OK, crumbing time! Flour first….then shake off excess.
Then egg – hold it up to let the excess drip off.
Than the panko. Press to adhere well and make sure there’s no naked patches!
Crumbing tips
Use bowls large enough to fit the haloumi.
Use the same hand for the flour and egg, the the other hand for the panko. Less finger-mess.
Pro level – crumb two at a time! Use a finger to keep the fries separated as you dredge.
Olympic level – Rather than turning or pinching/sprinkling the breadcrumbs on, TOSS the bowl to coat in breadcrumbs! Optimum mess free! 🙌🏻 You’ll see me demonstrate this in the recipe video below.
Fry the halmoui sticks for just 90 seconds until golden and crisp in oil pre-heated to 180°C/350°F.
Oil temperature testing – If you don’t have a thermometer, test the oil temp using a small cube of white bread. It should take 15 seconds to turn golden and crispy.
Drain the cooked fries on a paper towel lined tray. Then continue cooking.
Because haloumi fries only take 90 seconds to cook, you don’t need to worry about keeping cooked ones warm in the oven.
Once they’re all cooked, serve with the garlic dipping sauce!
Baking and air-fryer options
Whenever I share a deep fried recipe, the most common question is – can I bake this? And hot on it’s heels these days is – can I make this in my air fryer?
So today, we’ve tested it out and happy to report that you can!
The baked option is best made using my panko pre-toasting technique where the breadcrumbs are baked in the oven for 8 to 10 minutes to make them golden and crunchy before using. Otherwise, they will come out pale with brown spots rather than a beautiful even golden brown like when fried. It’s not a big deal – spread on the same tray you’ll be baking the haloumi fries. 🙂 Tried and proven technique that readers love in recipes such as Crunchy Chicken Tenders, Baked Filet-O-Fish and Baked Chicken Cordon Bleu! Crumb the halloumi, then bake on a rack at same temp for 20 minutes or until crunchy.
The air fryer option works a treat! Pre-heat air fryer to 200°C/390°F for 5 minutes. Oil spray fries and spray the basket. Place all haloumi fries in a single layer in a 7 L/qt+ air fryer. Cook for 9 minutes until crispy and golden!
Difference to fried version (honest option) – The baked version is about 80% as good as the fried version. You lose some moisture from inside the haloumi because it takes longer to get the crunchy coating in the oven (even with pre-toasting). The air-fryer version, however, is excellent!
The crumbing on both the air fryer and baked versions split a wee bit simply because they take longer to cook than in the oil which is a super fast 90 seconds.
How to serve haloumi fries
Haloumi fries typically appear on menus as a starter or a small-dish tapas option. It’s a food for nibbling, something completely different from your usual chips ‘n dips. Not that I have anything against chips ‘n dips, being the snack monster that I am (proof – my full dip recipe collection here!).
But, sometimes it’s nice to have something different to the usual that will impress the pants off your family and friends. The combination of the warm, softy, salty halloumi insides and the golden crunchy crumb with the cooling garlicky yogurt dip is every snack monsters’ dream come true. I really hope you try this one day! – Nagi x
Watch how to make it
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Haloumi fries
Ingredients
- 360g / 12oz haloumi cheese blocks , 2 x 180g/6 oz blocks (Note 1)
- 2 cups canola oil (or other natural oil)
- 2 large eggs , whisked
Flour dredge:
- 1/2 cup plain/all purpose flour
- 1 tbsp Italian herbs (Note 2)
- 1 tbsp smoked paprika (sub ordinary paprika)
- 1 tsp ground white pepper (sub black pepper)
Crumbing:
- 1 cup panko breadcrumbs – or ordinary breadcrumbs (Note 3)
- 1/4 tsp cooking/kosher salt
Yoghurt garlic dipping sauce:
- 1/2 cup plain Greek yoghurt
- 1 garlic clove , finely grated using a microplane
- 1/2 tsp lemon juice (sub white vinegar)
- 1 tsp extra virgin olive oil
- 1/4 tsp cooking/kosher salt
Instructions
- Garlic dipping sauce – Mix ingredients in a bowl and set aside for at least 20 minutes to let the flavours develop.
- Cut the haloumi into fries around 1.5cm / 0/6" thick. The length will depend on the shape of your haloumi. I cut mine into 5 slices lengthwise, then each into half which makes uniform fries, and get 20 pieces.
- Dry – Pat halloumi mostly dry using tea towels.
- Prep – Using 3 bowls large enough to toss the halloumi, put the eggs in one bowl, mix Flour Dredge in another and mix Crumbing ingredients in a third.
- Crumb – Dip a haloumi fry in flour, shake off excess. Dip in egg, allow excess to drip off. Coat in breadcrumbs, pressing to adhere, then place on tray. PRO: Do 2 at a time. 🙌🏻 Toss haloumi in breadcrumbs (by tossing the bowl) so you don't have to touch. 🙌🏻
- Heat oil in a medium sauce pan over high heat until it reaches 180°C/350°F (Note 4).
- Fry 5 haloumi sticks at a time for 1 1/2 minutes. Drain on a paper towel lined tray. Repeat with remaining haloumi.
- Air fry and baking – see Note 5.
- Serve hot with yoghurt garlic dipping sauce!
Recipe Notes:
Nutrition Information:
Life of Dozer
Reviewing today’s recipe video with me. (And drooling all over the keyboard in the process – but can we blame him? Absolutely not!)
Simple to make and full of flavour. Make double as they are hard to stop eating once you start. Making these for Christmas Eve nibbles.
YUM
Put off making these for as while, as they looked fiddly. They are, to a degree, but SO worth it.
Worked as per recipe. But somehow no enthusiasm. My daughter came to the right conlusion. The superpower of Haloumi (and even more Saganaki) is the ability to get a crust before melting. So in a way, Halumi is best from the grill with a crispy crust, whereas breading a cheese should be reserved for melting cheeses like Emmental, Brie or Gouda.
Amazing. I hate frying things but these chips were well worth it. They were crunchy on the outside and deliciously soft on the inside. I will definitely cook them again. My 12 year old son used the garlic sauce for everything else on his plate too. Winner all around.
Do you have a particular brand of Haloumi that you use? We make so many of your recipes 🙂
These turned out great and crispy, however they were a bit too salty for my liking.
These were good, and they actually tasted better after keeping them in a warm oven for 20 minutes. I think they would be good cut into smaller pieces and tossed on top of a salad as halloumi croutons.
GENIUS idea Lora!! Thanks for the inspiration 🙂 N x
Hey Nagi! Is it possible to batter these if the crumbs play havoc with respiratory and stuff? (I inhale crumbs a bit and so on). They look great otherwise!!! Yum.
I hear you Dee! I had the same problem when I had the flu recently, sensitive throat 🙂 I see no reason why you couldn’t use the batter in my fish and chips. In fact… you may have given ME the idea to try that myself!!! N xx
Awesome Nagi! Thanks Glad I could be of service.. I pastry base on Quiches and cheesecakes for the same reason.
So nice for a snack and Sunday night when your just “ummm I dont know what I want to eat”!!
Keep this for the Christmas parties 🎄
YES! Going to the top of my Christmas party snacks list 🙂 N x
Your recipes are amazing Nagi, I love the diversity.
In the US I suspect halloumi cheese will be “artisan”
lol) so i’m going to try this recipe with queso fresco, Mexican frying cheese readily available and cheap .
It’s readily available. Trader Joe’s has the best price, but it’s at Whole Foods and QFC (Kroger), too.
Really! Artisan?? It’s not sold at the main stream grocery stores?? How interesting! N xx
So yum. Just made these and they didn’t last 5 minutes😋
That’s the ONLY problem right?? They go so quickly!!! So glad you enjoyed them Erin – N x
Haloumi Fries – YUM! I first had these a few years ago on a visit to Mooloolaba Qld. They were served with an Oh So Yummy Blue Cheese sauce. Just divine.
Double cheese!!! GENIUS – N x
Yay! Air fryer options!! 🙌🙌🙌
Yes!! There is an Air Fryer Queen in my circles. She is brilliant at converting my recipes into air fryer versions!! N xx
Nagi why did you change the name to your site and your take your picture away?
Every time I saw you I was so happy to see your recipes and Dozer.
I deleted a few of my sites and thought I accidentally deleted yours. I hadn’t noticed your new name until today.
It caught my eye because I took a picture of halloumi cheese yesterday in my grocery store to look it up. You gave me a very nice description of the cheese.
Take care,
Diana
Nagi,
I forgot to mention you have the best pictures of the recipes you send out. They stir your appetite when you see them. I know now I will make the halloumi cheese after seeing the clear pictures.
Awww, thanks Diana! I do enjoy the photography part of what I do. I get a kick out of a photo capturing the deliciousness of a recipe!! N xx
Thank you so much for this recipe Nagi and for the explanation of what the heck haloumi is. I’ve never tasted it and in fact, never even knew it was cheese! I always passed it up at the grocery store not knowing what it really was or what to do with it. Now I know and I’m certainly going to buy some & make these fries. So thanks for the recipe and the explanation.
PS. Hope Dozer is doing well with his new diet.
I did make these and they were so delicious. My family and friends loved, loved them. I ended up using paneer tho because I couldn’t find any haloumi on sale. I will keep an eye out for it tho.
The only thing I changed was to add extra salt in the panko crumbs as paneer is not salty at all. I doubled the salt.
This recipe is a keeper for entertaining. Keeps warm and crunchy in the oven for at least 30 min.
Once again, thank you Nagi and Dozer for being the taster!
Wow! Paneer worked?? What a brilliant tip. Thanks Edie!! N xx
Oops sorry forgot to rate. Definitely 5 stars😊
🙂 N xx
HI Nagi , just to clarify haloumi cheese is not greek , its a cheese that originated on island of Cyprus its a Cypriot cheese
Hi Mike, if you go to the beginning of the post that says “Just Briefly…” Nagi clearly states that it is a Cypriot cheese.
Love your simple recipes, sent to my son who is studying in Melbourne, he can follow and cook some of his favourite dishes himself. Thanks a lot
Have been enjoying these the last couple of times we have been out for dinner…I can make my own now, thank you for the recipe!!
Dozer obviously knows they are good
YES! I always ordered it whenever I was out, decided it was high time I had my own recipe! N x
Did Nagi just say AIR FRYER???!!!! I was convinced that she thinks it is a swear word!! 🙂 Just joking, but thank you for including the air fryer option. I was a die hard fan against the air fryer craze initially. I thought if Nagi does not approve then I am not getting one. Eventually I was sold recently on the air fryer oven due to constant power outages. I can use the air fryer on solar energy (South Africa) .
Ha ha ha!!! I’m actually not against it at all, I think it’s a great way to make fried foods in a healthier way. I don’t focus on it because it takes a lot of space in the kitchen and you can’t cook that much in one go. So, there’s a practicality issue in my mind for everyday use. I feel like you need the family size one to cook for 2! But, I’m happy to start adding air fryer directions where it’s an obvious and practical alternative! Not sure I can manage it for every air-fry-able recipe. 🙂 N x
I totally agree with all your concerns. I got the biggest Air fryer oven available and we can just barely feed a family of 4 in one meal. Thank you again for adding the air fryer option. x
Dear Nagi, You are amazing! Your recipes are simple, easy to make and DELICIOUS.
In the Haloumi friess, can I use breadcrumbs instead of panko and any other similar textured cheese and bake in an oven. If so what would be the temperature? Thank you, Dina
Hi Dina! Absolutely you can use breadcrumbs. Another reader had great success making this with paneer! However, she added extra salt because paneer is unsalted. 🙂 N x
Hi Dina….Where I live, Haloumi is very, very, expensive so I’m going to try it with Paneer. I’ll let you know if it works.
Someone tried it and it worked!! But they added a bit of salt into the crumb because paneer is unsalted 🙂 N x
Hi Lisa,
I had the same problem. Haloumi when you can find here is priced out of this world so I tried paneer which is inexpensive.
It was delicious; absolutely loved it and so did my friends!
I would suggest a little more salt with the panko crumbs though. I ended up doubling it.
Taste and texture was great. Great recipe for entertaining.
Thanks Edie! I’m off to the grocery. Good thought about the salt…I forgot paneer is unsalted!
Dina,
Read Note 5 below the recipe. It gives all the information you need to bake in the oven.