Description

Crispy Haloumi Fries with a zesty garlic Greek yogurt dip that offers a perfect balance of salty, crunchy, and tangy flavors. These golden fried haloumi sticks are coated in seasoned panko breadcrumbs and served alongside a creamy, flavorful dip made with fresh garlic, lemon juice, and olive oil. Ideal for a delightful appetizer or snack that is quick to prepare and irresistible.

Ingredients

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For the Haloumi Fries

250 grams Haloumi Cheese (firm, briny cheese)
2 large Eggs (whisked)
100 grams Plain Flour (for dredging)
1 teaspoon Italian Herbs (your preferred dried herbs)
1 teaspoon Smoked Paprika (optional)
1 teaspoon Ground White Pepper (or black pepper)
100 grams Panko Breadcrumbs (consider gluten-free options)
500 ml Canola Oil (for frying)

For the Zesty Garlic Dip

200 grams Plain Greek Yogurt (base of the dip)
2 cloves Garlic (finely grated)
2 tablespoons Lemon Juice (fresh for best flavor)
1 tablespoon Extra Virgin Olive Oil
Pinch of salt (to taste)

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Instructions

Prepare the dip: In a bowl, combine plain Greek yogurt, finely grated garlic, fresh lemon juice, extra virgin olive oil, and a pinch of salt. Mix thoroughly and set aside to let the flavors meld for at least 20 minutes.
Cut the haloumi: Slice the haloumi cheese into sticks approximately 1.5 cm thick to ensure even cooking and a perfect fry.
Set up dredging stations: Arrange three shallow bowls: one with plain flour, another with whisked eggs, and the last with panko breadcrumbs mixed with Italian herbs, smoked paprika, and ground white pepper for seasoning.
Coat the haloumi: Take each haloumi stick and dredge it first in the flour, then dip it in the whisked eggs, and finally press it firmly into the seasoned panko breadcrumb mixture to ensure an even coating.
Heat the oil: In a saucepan, heat the canola oil to 180°C (350°F), monitoring the temperature carefully to avoid burning and to achieve the desired crispiness.
Fry the haloumi sticks: Fry the breadcrumb-coated haloumi sticks in batches for approximately 1.5 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
Drain excess oil: Remove the fried haloumi fries with a slotted spoon and place them on paper towels to drain any excess oil.
Serve warm: Plate the hot crispy haloumi fries alongside the zesty garlic yogurt dip and enjoy immediately for the best texture and flavor.

Notes

Use gluten-free panko breadcrumbs if you need a gluten-free option.
To enhance the dip’s flavor, let it rest in the refrigerator for 20 minutes before serving.
Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.
You can customize the seasoning in the breadcrumb mix to suit your taste preferences.
Serve immediately for the crispiest texture; haloumi fries tend to soften if left standing too long.