Halloumi fries with honey and sesame

Halloumi fries with honey and sesame
  • Serves icon Serves 8 as a nibble
  • Time icon Hands-on time 30 min

Halloumi fries are the best type of fries. Squeaky cheese is crumbed, fried and drizzled with yogurt, honey and pomegrante molasses – it’s the snack to end all snacks.

Nutrition: per serving

Calories
329kcals
Fat
21.6g (11.7g saturated)
Protein
15.3g
Carbohydrates
18.3g (5.4g sugars)
Fibre
0.5g
Salt
1.5g
Calories
329kcals
Fat
21.6g (11.7g saturated)
Protein
15.3g
Carbohydrates
18.3g (5.4g sugars)
Fibre
0.5g
Salt
1.5g

Ingredients

  • 2 x 225g packs halloumi, cut into fingers
  • 1 large free-range egg, beaten
  • 75g fine semolina or polenta
  • ¾ tsp dried mint
  • 1 tsp dried oregano
  • 1 tsp sumac
  • 1 tbsp black and white sesame seeds
  • Vegetable oil for frying
  • Clear honey for drizzling
  • Small handful fresh mint, leaves picked and chopped (optional)
  • 200g natural yogurt
  • 2 tbsp pomegranate molasses
  • 1 lemon, cut into wedges

Method

  1. Heat the oven to 120°C/100°C fan/ gas ½. Toss the halloumi in the beaten egg to coat, then in the semolina or polenta. Lay out on a baking sheet lined with non-stick baking paper until ready to fry (see Make Ahead).
  2. Mix the dried mint, dried oregano, sumac and sesame seeds with a little freshly ground black pepper and set aside.
  3. Pour about 2cm oil into a large, deep heavy-based frying pan. Put on a medium-high heat and, once the oil has started to shimmer, carefully fry the halloumi, in batches, for 1 minute on each side or until golden. Keep each batch warm on a baking tray in the oven, loosely covered with foil.
  4. To serve, pile up the fries on a board or serving plate (or serve them on the baking tray), drizzle with honey, sprinkle withthe dried herb mix and the mint (if using), then add a generous drizzle of the yogurt and pomegranate molasses. Tuck in a few lemon wedges to squeeze. Eat straightaway.

delicious. tips

  1. Use up any leftover herb/spice mix by scattering over grilled meats or salads.

  2. Make to the end of step 1 up to 4 hours in advance, then cover the halloumi loosely with cling film and chill until ready to fry.

  3. Crisp Greek whites would be refreshing but the honey calls for an off-dry chenin blanc, such as vouvray demi-sec.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious magazine June cover

Rate & review

Rate

4.3 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

june ipad cover