Halloumi Fries with Honey

Golden halloumi fries with honey bring together creamy chewy cheese and a sweet drizzle for a snack I return to anytime friends pop over unannounced or I crave something unique yet effortless. They offer crackling edges a salty center and a whisper of honey that draws everyone back for just one more fry.

The first time I served these on a rainy movie night we ended up skipping dinner because everyone kept reaching for the platter. Salty and sweet together is pure magic.

Ingredients

• Halloumi cheese: Halloumi holds its shape when fried giving you that gorgeous golden crust with a soft bite. Look for blocks with minimal liquid and a slightly springy feel
• Cornstarch or plain flour for coating: Coating creates crunch. Choose fresh cornstarch for gluten free or opt for a fine plain flour if gluten is no concern
• Smoked paprika: Brings a layer of warmth and a hint of earthiness especially if you find the Spanish kind
• Ground black pepper: Freshly ground pepper gives light heat and brightens the finished fries
• Vegetable oil: Neutral oil needed for frying. Pick one with a high smoke point such as sunflower or canola
• Honey: The sweet drizzle that coats and balances the cheese. Opt for good quality runny honey
• Fresh thyme leaves or chopped parsley: Herby notes that cut through the richness. Snip from a fresh bunch for best aroma
• Chili flakes: Red chili flakes add spark and a pop of color if you like a touch of heat
• Lemon wedges: A squirt of lemon wakes up all the flavors and stops everything from feeling heavy

Instructions

Prepare the Halloumi:

Cut the halloumi block into thick fries about one centimeter wide. Aim for even pieces so every fry cooks the same and holds together. Dry surface pieces fry up crispier

Mix the Coating:

In a shallow bowl combine the cornstarch or plain flour smoked paprika and ground black pepper. Toss with a fork until fully mixed and slightly fluffy

Coat the Fries:

Dredge each halloumi fry in the coating mix pressing gently to cover all sides. Shake off any extra coating for even crispness

Heat the Oil:

Pour the vegetable oil into a large frying pan or deep fryer and heat to one hundred eighty degrees Celsius. Use a thermometer if you have one. The right temperature ensures a crispy coat without greasy taste

Fry in Batches:

Lower the halloumi fries into the oil in small groups so they do not crowd the pan. Fry each batch for two to three minutes gently turning until each fry is deeply golden and crisp on all sides

Drain and Cool:

Lift fries out with a slotted spoon and transfer to paper towels. Let them drain briefly to keep them crisp and not oily

Finish and Serve:

Arrange the hot fries on a plate. Drizzle over the honey sprinkle fresh thyme or parsley and optional chili flakes. Serve straightaway with lemon wedges for squeezing

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I adore the earthy bite that thyme adds over honey drenched fries. My nephew once asked for these instead of birthday cake which is probably my proudest kitchen moment to date. Halloumi’s magic comes alive when you get that golden crust so never rush the frying.

Storage Tips

Halloumi fries are at their very best moments out of the oil but you can reheat them in a hot oven for about five minutes if needed. Store leftovers in an airtight container in the fridge for up to two days. Avoid microwaving as this will make them chewy instead of crisp.

Ingredient Substitutions

Traditional halloumi is key but paneer works in a pinch for a similar texture though with less salty kick. If you have no honey try maple syrup or pomegranate molasses for a tangy sweet surprise. Smoked paprika can be swapped for hot paprika or a pinch of cumin for a change of flavor.

Serving Suggestions

Serve these fries as a party appetizer with a side of tzatziki or pomegranate salsa for brightness. They are lovely as a salad topping for a warm summer meal or as a bold side dish alongside grilled vegetables. I have even packed them up with picnic snacks and they vanished before I brought out drinks.

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For a showstopping appetizer or just for yourself these fries bring bright flavor and cozy comfort together every time. Serve immediately for the best crunch and a taste of Mediterranean magic.

Common Questions

→ What type of oil is best for frying halloumi fries?

Neutral oils like vegetable or sunflower oil are recommended for their high smoke points and mild flavors.

→ Can cornstarch be replaced with flour?

Yes, plain flour works well, and gluten-free flour can be used for a gluten-free option.

→ How can I achieve extra crispy fries?

For crunchier results, double-coat the halloumi by dipping in beaten egg before dredging in flour or cornstarch.

→ Is there a dairy-free alternative to halloumi?

No true dairy-free halloumi exists, but some plant-based cheeses with high melting points might offer similar texture.

→ What can I use instead of honey?

Try hot honey for spice or pomegranate molasses for tangy sweetness as an alternative drizzle.

→ Are halloumi fries best served fresh?

Yes, enjoying them hot and freshly fried ensures optimal texture and flavor.