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Crispy fried halloumi
- Published: 20 Sep 19
- Updated: 18 Mar 24
Halloumi can be fried without melting and losing its shape, making it the perfect cheese for this crunchy and satisfying snack.
![Crispy fried halloumi](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/09/960x1200-015-fried-halloumi-fingers-768x960.jpg)
If you’re hosting guests, why not add some fried feta saganaki into the mix?
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Serves 4-6
-
Hands-on time 15 mins
Ingredients
- 4 tbsp plain flour
- 2 tbsp za’atar spice mix
- Pinch garlic powder
- 350g halloumi
- Olive oil for shallow frying
- 1 tsp sumac
- Handful fresh coriander, chopped
- 1 tbsp pomegranate molasses
- Hot sauce such as sriracha or harissa
- 250g thick greek yogurt
Method
- To make the fried halloumi, mix the flour, za’atar and garlic powder in a shallow bowl or on a plate. Cut the halloumi into 12 fat fingers, then toss in the flour mixture.
- Heat enough oil to cover the base of a large frying pan over a medium-high heat. Working in batches, fry the halloumi fingers for 1-2 minutes on each side or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Dust with the sumac.
- Serve immediately, drizzled with honey, with the peaches/figs on the side and some lemon wedges for squeezing.
These recipes are from The Greek Vegetarian Cookbook by Heather Thomas (Phaidon £24.95). To save 20%, enter the code GVC20 when ordering at phaidon.com
- Recipe from August 2019 Issue
Nutrition
- Calories
- 317kcal
- Fat
- 19.9g (10.7g saturated)
- Protein
- 16.1g
- Carbohydrates
- 17.3g (2.3g sugars)
- Fibre
- 2g
- Salt
- 1.7g
delicious. tips
Don’t worry if any brine comes out whilst frying your halloumi – it will soon evaporate, leaving crisp, tender fingers.
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