Who doesn’t love fries? I don’t think it’s a coincidence that they look like rays of sunshine. But who said that fries have to be made out of potatoes or their equally tasty relative – the sweet potato? That’s why this recipe uses halloumi. Don’t let their innocent appearance fool you though. If you thought that normal fries are filling, you haven’t encountered halloumi fries yet. They can easily make you feel very stuffed – but are sooo delicious at the same time. Hence, this recipe serves 2 (or 4 if served alongside another dish).
- ½ lb (250 grams) of halloumi
- 1 cup of flour
- ½ teaspoon of ground pepper
- ½ teaspoon of paprika
- ¼ teaspoon of granulated garlic powder
- ¼ teaspoon of nutmeg
- ¼ teaspoon of salt
- Lots, and I mean lots of sunflower oil
Quick and easy dip
- ½ cup of mayonnaise
- 2 garlic cloves
Start with the dip. For that, pour the mayonnaise into a small bowl and add the garlic by using a garlic press, as this allows for the liquid from your cloves to already dissolve a bit. Then place the dip in the fridge until the fries are ready.
As for the fries: Cut the halloumi into sticks. They should be about the size of your ring finger. Not too thick, otherwise the frying will leave you with a “raw” core, but not too thin either, as the fries would then break very easily and most likely not survive their bath in the oil.
The secret star of this recipe is the coating, as halloumi in and of itself does not have a distinct flavor. So, the taste is pretty much defined by the spices that are used. Mix the flour with the spices in a flat bowl or soup plate. Coat your fries in it evenly. The beauty of halloumi is its inherent moisture, which means that the flour easily sticks to them.
Take a small or smallish pot and fill it approx. 1 inch/2.5 centimeters with the sunflower oil. This fits the theme, as sunflowers are the suns of the plant world. But I digress… Bring the oil up to a high temperature (try NOT to boil it, as oil burns can be truly nasty) and carefully immerse your fries in the pot. The frying should take approx. 2-4 minutes, depending on how golden you would want the sticks to be. The one in the picture was in the oil for 3 minutes.