Crispy fried halloumi
- August 2019
- Serves 4-6
- Hands-on time 15 mins
Halloumi can be fried without melting and losing its shape, making it the perfect cheese for this crunchy and satisfying snack.
If you’re hosting guests, why not add some fried feta saganaki into the mix?
- 19.9g (10.7g saturated)
- 17.3g (2.3g sugars)
- 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
- 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
Don’t worry if any brine comes out whilst frying your halloumi – it will soon evaporate, leaving crisp, tender fingers.
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