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Halloumi fries with sweet chilli & lime yoghurt
Served hot from the pan, these crisp, cheesy fries are so good, they should probably come with a warning. Just don’t let them go cold – no one likes a rubbery chip.
Serves 4–6 as a starter or side
2 × 250 g packs halloumi cheese, cut lengthways into
1 cm-thick sticks
50 g plain flour
1 free-range egg
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
50 g panko breadcrumbs
Vegetable oil, for frying
Salt and freshly ground black pepper
Lime wedges, to serve
For the dip
150 g Greek yogurt
3 tablespoons sweet chilli sauce
Grated zest and juice of 1 unwaxed lime
Salt and freshly ground black pepper
1. Pat the halloumi sticks dry between a couple of pieces of kitchen paper. Measure the flour out onto a plate, beat the egg in a wide bowl and mix the sesame seeds and breadcrumbs together on a separate plate. Roll the halloumi sticks in the flour, coating each side, then dip into the beaten egg and finally coat with the breadcrumb mixture – it’s easiest to do this in a few batches.
2. Heat a 5 mm depth of vegetable oil in a shallow frying pan over a medium–high heat until it reaches 180°C on a cooking thermometer or a piece of bread dropped into the hot oil browns in 20 seconds. Fry the halloumi sticks, in 3 batches, for about 3–4 minutes until golden and crisp on each side. Remove from the oil and drain on kitchen paper.
3. While the halloumi sticks are frying, prepare the dip by mixing the ingredients together in a small bowl, seasoning to taste with salt and pepper.
4. Serve the halloumi fries warm with lime wedges alongside for squeezing over and the yoghurt dip