Halloumi fries with hot honey
Thick halloumi batons dusted in spiced flour and shallow-fried until golden and squeaky, then drizzled with chilli honey, mint and pomegranate.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 420 kcal
Ingredients
Method
Cut each halloumi block into batons about 1.5 cm thick and pat them very dry with paper towel. Mix the flour, paprika and oregano in a shallow bowl.
Pour the oil into a large frying pan to about 5 mm deep and heat over medium-high for 2 to 3 minutes, until a pinch of flour sizzles straight away. Line a plate with paper towel.
Toss the halloumi in the flour to coat, shaking off the excess. Lay half the batons in the oil, away from you, and fry for 1 to 2 minutes per side, turning with tongs, until deep golden all over.
Drain on the paper towel and fry the second batch the same way.
While the last batch cooks, warm the honey, chilli flakes and lemon juice in a small saucepan over low heat for 30 seconds, just until runny.
Pile the fries on a plate, drizzle with the hot honey and scatter with pomegranate and torn mint. Serve straight away with the yoghurt for dipping; halloumi turns rubbery as it cools.
Tips
- Drying the halloumi well stops the oil spitting. Keep a lid nearby, don't leave the pan, and let the oil cool completely before you discard it.
- Not all halloumi is vegetarian; many brands use animal rennet. Check the label for non-animal rennet if that matters.
- Use rice flour or cornflour (check it's maize-based) for a gluten-free coating.
