Crispy fried halloumi

Crispy fried halloumi
  • Serves icon Serves 4-6
  • Time icon Hands-on time 15 mins

Halloumi can be fried without melting and losing its shape, making it the perfect cheese for this crispy fried halloumi dish.

If you’re hosting guests, why not add some fried feta saganaki into the mix?

Nutrition: Per 6 halloumi fingers

Calories
317kcal
Fat
19.9g (10.7g saturated)
Protein
16.1g
Carbohydrates
17.3g (2.3g sugars)
Fibre
2g
Salt
1.7g
Calories
317kcal
Fat
19.9g (10.7g saturated)
Protein
16.1g
Carbohydrates
17.3g (2.3g sugars)
Fibre
2g
Salt
1.7g

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

  1. 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.
  2. 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.
  3. 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

delicious. tips

  1. Don’t worry if any brine comes out whilst frying your halloumi – it will soon evaporate, leaving crisp, tender fingers.

Recipe By

Heather Thomas

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