Let me show you how to make the very best baked halloumi fries, with this easy recipe.
Delicious salty halloumi cheese makes a fabulous, indulgent treat, encased in a crispy panko breadcrumb coating. Perfect for parties or for a dinner time treat and ever so easy with my best hack ever for breading them .
Crispy halloumi fries recipe
These easy to make halloumi fries are absolutely delicious – a protein-packed vegetarian treat that everyone wants to eat. Perfect for grazing, they make wonderful finger food for parties but you may just want to keep them to yourself, served with a green salad and a chilli dip for dinner.
Despite the name, my halloumi fingers are baked, not fried. This not only makes them less naughty than you might think, but makes life much easier in the kitchen, with no oil splashing around.
A crunchy casing of lightly spiced panko breadcrumbs gives them a tantalising crunchy bite, and my top tip for coating them makes them helps keep mess to a minimum.
Breading made easy
My favourite discovery in the kitchen this year: coat anything you want to cover in breadcrumbs with a thin layer of mayonnaise rather than cracking and beating an egg. Then you just roll it in the breadcrumbs in the usual way.
It may sound unlikely but the main ingredient in mayonnaise is egg. Taking a little from the jar is not only easier, but it means there’s no wasted egg. I also find that the mayonnaise keeps the food extra moist underneath that crispy coating.
If you can’t have eggs then use a vegan or egg free mayo – it will work just as well!
Did you know you can also bake with mayonnaise? I swapped the oil and eggs for mayo in these mayonnaise chocolate brownies.
Why make halloumi fries?
- Baked halloumi fries are easy
- They’re irresistibly good
- An effortless way to impress at parties
- It is easy to scale up this recipe and make a big batch
What is halloumi?
Halloumi is a traditional and distinctive Cypriot cheese with protected designation of origin (PDO). In fact, Cyprus is so protective of its distinctive cheese that the name halloumi is registered as a trademark by the Cypriot government in the USA and by the Foundation for the Protection of the Traditional Cheese of Cyprus named Halloumi in the UK.
Made from a mixture of goat’s milk and sheep’s milk, halloumi is salty and flavoured with a scattering of mint. It is preserved in brine, some of which will leak out when you open the packet. Unopened it keeps for ages and is a great standby to keep in the fridge.
Halloumi’s most distinctive feature is a rubbery texture that means the cheese doesn’t melt when grilled, baked or fried. It is a great vegetarian option for barbecues and for dishes like this halloumi fries recipe where you want the cheese to hold its shape.
Traditionally, a block of halloumi is made by folding a slab of the soft cheese in half. Because of this unusual form, it sometimes can be hard to cut neatly, as each slice may break in half.
Halloumi fries ingredients
- Halloumi – Or a similar grilling cheese.
- Mayonnaise – the regular mayonnaise you have in your fridge. Vegan versions work too, if you don’t like egg.
- Panko breadcrumbs – I prefer these to the regular commercially produced breadcrumbs, which have the texture of coarse polenta. If the crumbs are too coarse, then blitz them in a spice or coffee grinder for a few seconds.
- Spices – I used a pinch of paprika (for flavour and colour) and pepper and salt, but you can vary this to taste. You could also add a touch of turmeric.
How to make crispy halloumi fries – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this dish perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – First, preheat the oven to 180°C/160 °C fan/ GM 4. Then mix the breadcrumbs together with the seasoning.
Step Two – Cut the block of halloumi into six slices. Then cut each slice into 3 or 4 fingers.
Helen’s Fuss Free Tip
How well the fold in the cheese holds together will affect how you cut, and every brand is different. There may be some variation in the size of the fries.
Step Three – Put a little mayonnaise in a shallow bowl or spread it out on a plate. Coat the halloumi batons by rolling them in the mayonnaise, a few at a time. Alternatively, lay them out on a board and use a pastry brush to coat them in the mayonnaise.
Step Four – Spread the crumb mixture out on a board or plate and roll the halloumi fingers, so that they are well coated. Then transfer them to a baking tray lined with baking parchment or a silicone baking mat.
I like to use one hand to roll the mayonnaise covered halloumi in the crumbs and the other to lift the coated fingers to the tray. In this way, I keep one hand free of sticky mayonnaise and have a cleaner kitchen.
Step Five – Bake for 12–15 minutes and then flip them over. Again, different halloumi behaves differently. Some is much softer than others while it cooks. This needs more gentle handling when you flip it over.
Step Six – Cook for a further 12–15 minutes, until the fries are golden and the breadcrumbs are crisp. Then transfer to a serving dish. Handle with care as you do this, because the fries may still be soft. As they start to cool, they will become firmer and crisper. Serve right away.
What to serve with halloumi fries
Serve these baked halloumi fries as part of a spread for grazing when you entertain. A sweet chilli dip is ideal on the side, as it will cut through the richness of the cheese. A zesty tomato salsa works too. For a tasty supper, they are delicious with a crisp salad.
Also try dipping into BBQ sauce, kebab shop chilli sauce, or garlic sauce.
Variations
- If you want to try something different, vary the seasoning in the crumb. You could use a little chilli powder or hot pimentón. Alternatively, add a pinch of fajita spice or introduce a little zaatar, if that’s your thing.
- You can mix in dried herbs with the panko crumbs but don’t overdo it. Remember that there is mint in the cheese.
Storage / Freezing?
These halloumi fries are best served fresh from the oven.
To prep ahead you can cut the halloumi, make the panko breadcrumb mix so you are all ready to dip and go when ready to bake.
Leftovers – In the unlikely event of having any leftovers, store in an airtight tub in the fridge for up to two days, transfer to a baking tray and reheat for about 5 minutes in a hot oven.
Hints and Tips
- To avoid too much mess in the kitchen, use one hand to handle the mayonnaise covered cheese and the other to transfer them to the baking tray when they are coated in the dry crumb. Or use tongs, if you have them.
- A vegan or egg free mayonnaise works just as well.
- Because of the way halloumi is made it is really hard to cut evenly shaped fries. Don’t worry about it!
- Don’t let the fries touch when baking – if needed use two baking sheets.
FAQS
Yes, if you need to make your fries gluten free, just choose gluten free breadcrumbs (and keep an eye on any spice mixes you use). Alternatively, you can use crushed rice crispies instead of breadcrumbs.
Of course you can – aim for 180C / 350F for 5-6 minutes until they are golden.
You ca, but it is so much better cooked – fry or bake it!
Related Recipes / You may also love
- Crispy fried halloumi – one of the easiest ways to serve halloumi
- Halloumi and baked grapes – this is one of my favourite appetisers
- Greek rice – an easy rice one pot with lemon and herbs
- Greek chicken – a delicious effortless chicken and rice one pot
- Baked Camembert – tricks and tips for making the perfect ooey gooey baked Camembert!
Baked Halloumi Fries
Ingredients
- 1 block halloumi cheese
- 60 g mayonnaise (3 heaped tablespoons)
- 40 g panko breadcrumbs (half a cup)
- ¼ tsp paprika
- ¼ tsp pepper
- ¼ tsp salt
Instructions
- Heat the oven to 180°C/160°C fan/ GM 4. Then mix the breadcrumbs together with the seasoning.
- Cut the block of halloumi into six slices. Then cut each slice into 3 or 4 fingers.
- Put the mayonnaise in a shallow bowl or spread it out on a plate. Coat the batons by rolling them in the mayonnaise, a few at a time. Alternatively, lay them out on a board and use a pastry brush to coat them in the mayonnaise.
- Spread the crumb mixture out on a board or plate and roll the halloumi fingers, so that they are well coated. Then transfer them to a baking tray lined with baking parchment.
- Bake for 12–15 minutes and then flip them over. Again, different halloumi behaves differently. Some is much softer than others while it cooks. This needs more gentle handling when you flip it over.
- Cook for a further 12–15 minutes, until the fries are golden and the breadcrumbs are crisp. Then transfer to a serving dish. Handle with care as you do this, because the fries may still be soft. As they start to cool, they will become firmer and crisper. Serve right away.
Notes
- To avoid too much mess in the kitchen, use one hand to handle the mayonnaise covered cheese and the other to transfer them to the baking tray when they are coated in the dry crumb. Or use tongs, if you have them.
- A vegan or egg free mayonnaise works just as well.
- Because of the way halloumi is made it is really hard to cut evenly shaped fries. Don’t worry about it!
- Don’t let the fries touch when baking – if needed use two baking sheets.
- This recipe is 10 Weight Watchers Smart Points per portion.
T
Delish . Thanks
jip
battering halloumi in MAYO?????
Helen Best-Shaw
Yes – if you are only making a small amount it works amazingly well in place of egg.