Ingredients
For the Halloumi Fries
- 450 g Milky's Halum or Halloumi cheese
- ½ 60g Plain flour
- ½ 60g Corn starch
- 1 tsp Smoked paprika
- ½ tsp Garlic powder
- ½ tps Ground cumin powder (optional)
- Freshly ground pepper
- 2-3 tbsp Cold sparkling water To help coat the Halloumi 'chips'
- Sunflower oil For frying
For the Labneh Dipping Sauce
- 250 g Milky's Labneh or thick strained yoghurt
- 1 tbsp Extra virgin oil
- 1 Small garlic clove, finely grated
- 1 tsp Finely chopped fresh mint or dill
- ½ tsp Chilli flakes (optional)
- Salt, to taste
Garnish (optional but recommended)
- Fresh mint leaves or finely chopped parsley
- Extra chili flakes or sumac for sprinkling
Method
Prepare the Halloumi
- Cut into chunky fry shapes (about 1cm x 1cm x 7cm
- Pat dry with kitchen paper – removing excess moisture is key for crispiness.
Make the Crispy Coating
- In a shallow bowl, mix the flour, cornstarch, smoked paprika, garlic powder, cumin, and a good crack of black pepper.
- Drizzle in 2–3 tbsp sparkling water and stir lightly — you want the flour to clump just slightly, creating little bits that will fry up extra crispy.
Fry the Halloumi
- Heat oil in a deep pan to 180°C / 350°F (enough for shallow frying, about 2–3 cm deep)
- Toss halloumi sticks in the flour mixture, pressing gently so the coating clings. Shake off excess
- Fry in batches, 2–3 minutes per side, until deeply golden and crunchy.
Make the Labneh Dip
- In a small bowl, mix the labneh with olive oil, garlic, mint, and chilli flakes.
- Taste and adjust salt to your liking.
Seve
- Arrange halloumi fries on a serving platter or plate, sprinkle with herbs and sumac/chilli flakes.
- Serve immediately with the cool, tangy labneh dip.
Tip
- If you want them ultra-crispy, double-dip: toss halloumi in the flour mix, dip lightly in sparkling water, then coat again in the flour mixture before frying.
