How to make Halloumi fries
Cyprus is a nation that doesn’t necessarily come to mind as a major producer of cheese, but the increasingly popular Halloumi is an important industry in, and import from, the island nation of Cyprus.
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Mix the 170g pot of Greek yogurt with the lemon zest and add some additional seasoning.
Swirl 1 tablespoon of rose harissa so you have pockets of hot and cool flavours throughout the dip.
One a plate, stir 3 tablespoons of za’atar into 75g of plain flour, and then role the halloumi in the mixture and ensure it is evenly coated.
Heat oil in a shallow, heavy-bottomed pan or casserole dish until it is 180°c on a cooking thermometer, or until a piece of bread browns in 20 seconds.
Carefully lower batches of Halloumi into the oil and cook for 2 minutes until it is crisp and golden. Once it is, remove it and drain in kitchen paper.
Sprinkle over the mint and za’atar, and serve with the lemon wedges and the spicy yogurt dipping.