Crispy Halloumi Fries and Dips #appetizers #snacks

Crispy Halloumi Fries and Dips #appetizers #snacks

Doesn't everybody love firm fries with a plunge? We as a whole realize how to make those, however, so I thought I'd acquaint you with an alternate kind of fries today – fresh halloumi fries! Remember the sour cream and sweet stew sauce.

Halloumi cheddar has been breaking the Internet of late! Be that as it may, just in the event that you're inexperienced with it, it's a hard white Cypriot cheddar generally made out of sheep's milk or goat's milk – however now regularly made out of bovine's milk.

It helps me to remember mozzarella cheddar, with its mellow season, yet you'll see it a considerable amount saltier. Halloumi is one of those cheeses that doesn't dissolve when it's cooked, which makes it ideal for fricasseeing to a stunning fresh. Halloumi cheddar is extremely worth trying to find, however on the off chance that you can't discover it/can't be tried to run all over town searching for it, try the Latin American 'queso para freir' (cheddar you can broil.

I'm truly persuaded that seared halloumi cheddar is one of the world's most delectable, most addictive sustenances! These are certainly best when steaming, so don't postpone with your plunging. Utilize your mushy fries to liberally gather up Greek yogurt (or sour cream on the off chance that you like) and sweet bean stew sauce … and appreciate!

Also try our recipe Mini Mac & Cheese Bites

Crispy Halloumi Fries and Dips #appetizers #snacks

Extremely firm fries... in any case, they aren't generally fries. They're singed halloumi cheddar - with heaps of sour cream and sweet bean stew sauce to plunge them in. Mmmm!

For the ‘fries’

  • 9 ounces halloumi cheese (this is usually 1 'log' but exact weight doesn't matter)
  • 1 tablespoon flour
  • vegetable oil for frying (enough to fill a medium saucepan to a depth of about half an inch)

For the dip

  • sour cream or Greek yogurt (I prefer Greek yogurt, and also sweet chili sauce)


  1. Cut the halloumi cheese into roughly equal sized ‘fries’ (mine were about 1.5cm in thickness).
  2. Roll the ‘fries’ in the flour.
  3. Heat up the oil in a medium saucepan until the end of the ‘fry’ dipped into it sizzles. Then, carefully lower the fries into the oil. Fry for a couple of minutes on each side or until golden and crunchy-looking (you might have to do this in 2 or more batches).
  4. Remove carefully from the oil with a fork and serve immediately with the sour cream and sweet chili sauce.

Read more our recipe : French Meringue

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