Halloumi fries with honey and sesame
- August 2018
- Serves 8 as a nibble
- 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.
- Vegetarian recipes
- 21.6g (11.7g saturated)
- 18.3g (5.4g sugars)
- 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
- 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).
- Mix the dried mint, dried oregano, sumac and sesame seeds with a little freshly ground black pepper and set aside.
- 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.
- 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.
Use up any leftover herb/spice mix by scattering over grilled meats or salads.
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.
Crisp Greek whites would be refreshing but the honey calls for an off-dry chenin blanc, such as vouvray demi-sec.
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