Halloumi Fries with Sweet Chilli & Lime Yogurt
From the Cookbook
Serves 4-6
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.
TIP: panko breadcrumbs are a japanese style of breadcrumb made from crustless, unseasoned white bread, resulting in a particularly crisp coating when fried. if panko breadcrumbs are tricky to find, use ordinary fresh or dried white breadcrumbs instead.
Serves:
4-6 as a starter or sideIngredients
2 × 250g packs halloumi cheese, cut lengthways into 1cm-thick sticks
50g plain flour
1 egg
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
50g panko breadcrumbs (see tip)
Vegetable oil, for frying
Salt and freshly ground black pepper
Lime wedges, to serve
For the dip
150g Greek yogurt
3 tablespoons sweet chilli sauce
Grated zest and juice of 1 unwaxed lime
Salt and freshly ground black pepper
Method
- 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 5mm 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 yogurt dip.
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