Spiced Halloumi ‘Fries’
Ingredients
- 1 package halloumi cheese, wrapped in a kitchen towel to drain excess moisture
- 4 tbsp plain white flour
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1 tsp dried coriander
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 lemon zest of 1 lemon to garnish
- coriander flowers, to garnish if available
- vegetable oil for frying
Cheats Chermoula & Yoghurt Dip
- 1 tbsp Chermoula paste (I use this one)
- 2 tbsp Greek Style Yoghurt
Instructions
- Begin by wrapping the brick of halloumi in a paper towel or a tea towel for 10 minutes or so to drain excess moisture, which will make for a much less splashy fry later.
- Meanwhile in a medium sized bowl combine flour with all spices – no need to include salt here as the halloumi itself is salty enough!
- Once the cheese has drained sufficiently slice into fry-like-shapes, between 1/2 – 1cm thick, then add into the bowl of flour. Cover and coat each halloumi fry with the spiced flour completely on all sides to ensure it will be crispy when fried. On a large dinner plate lay a few sheets of paper towel for draining excess oil after frying.
- In a heavy-bottomed frying pan heat 2-3 tablespoons vegetable oil (until the oil reaches approx 1cm-high in the pan) to a high heat. Very carefully lay the slices of flour coated halloumi, taking care not to overcrowd the pan. Cook for 3-4 minutes until golden brown on the bottom before carefully flipping over to cook for a further 3-4 minutes until golden. Remove onto your paper towel to drain for a minute or two before serving alongside Cheats Chermoula Yoghurt Dip as a fantastic appetiser or alongside a few fresh salads and dips like this one as a main course)