Halloumi fries are going to be your new favorite snack! If you love mozzarella sticks or french fries or onion rings, you’re going to love this fun take on fried halloumi!
We’re coating these fries with an oat flour batter and crisping them to savory snack perfection.
If you love snacking, check out my roundup of 50+ Easy & Delicious Healthy Snacks!
Why You’ll Love These Halloumi Fries
- They’re super easy to make! Just cut, batter and fry!
- The outside is a delicious crispy texture
- Super easy to customize and sprinkle with fun toppers
- Halloumi is salty and so satisfying to eat!
What is Halloumi?
Halloumi is usually thought to come from Greece but is said to orignate from Cyprus and is super popular in throughout the Eastern mediterranean. It’s is made from a mixture of goat’s and sheep’s milk.
The halloumi block resembles a large, salty cheese curd that some could describe as… rubbery. Someone even once told me they call it “squeaky cheese” because when you chew, it can make a squeaky sound on your teeth. When you fry halloumi, grill it, or cook it, it transforms to have a golden brown, crisp outside with a gooey, cheesy inside.
When you cook halloumi without the batter, you don’t even need oil in the pan. You can cook the halloumi straight in the pan or grill. Because we’re coating the halloumi with a batter, we’re going to need some oil for frying.
Why Doesn’t Halloumi Melt?
Halloumi has a high melting point compared to other cheeses. Because of it’s high melting point it allows the cheese to brown without melting making it perfect for frying or grilling!
Ingredients to Make Halloumi Fries
Halloumi Cheese. I used two 8oz packages and cut them into fry shapes. Halloumi cheese works really well because it doesn’t melt when you fry it so it makes for the best cheesy fry!
Oat Milk. This is just what I had in the fridge and I think it works awesome with the oat flour, but you can really use whatever your favorite milk is!
Oat Flour. I love using oat flour because it’s a great gluten free option that is super comparable to an all-purpose flour. Another great option is cashew flour or all-purpose four if you prefer!
Spices. We’re using some garlic powder, smoked paprika, and salt.
Oil. For frying! I’m using sunflower oil, but avocado oil or another vegetable oil works amazing!
Toppers. I’m using some grated Parmesan, salt, and dried oregano to sprinkle on tip but have fun experimenting with different spices and herbs!
How to Make Halloumi Fries
Cut the Halloumi into Fries
Cut the cheese? Bah, you know what I mean!
Cut the halloumi into even, rectangular fry pieces. I make them about 1/2 inch thick sticks. Halloumi can break apart at times so if your fries aren’t totally even and have some smaller sticks, that’s definitely ok!
Make the batter
Whisk together the milk, flour, garlic powder, paprika and 1/2 teaspoon salt in a shallow bowl.
Allow the batter to sit for a couple minutes to thicken up. This is super important because the thicker the batter, the better it will stick to the halloumi fries.
Heat the Oil
While the batter is thickening up, pour the oil into a pan until it’s about 1/4 inch deep. Turn the heat to medium-high heat until the oil is hot.
Coat the Halloumi Fries
Add the halloumi fries to the bowl and coat them in the batter mixture, flipping them to cover both sides. You may need to do this in batches.
Place the fries into the hot oil and cook until golden brown, about 3 minutes, then use tongs to flip to cook the other side.
Use tongs to gently remove the fries and place onto a plate lined with a paper towel.
Sprinkle with remaining salt.
Once you’re done frying, plate the fries and top with grated parmesan and oregano. Serve and enjoy warm!
I served these fries with some marinara sauce for some fun dipping but have fun with different dips!
Tips & Tricks
Let the batter sit. This is key! Allowing the batter to sit for about five minutes allows it to thicken it up. You want it to be thick enough to really stick to the fries so it doesn’t fall off when you place it in the oil. If its too thin it will fall off the fries resulting in a less crispy fry.
No leftovers. These fries don’t store or reheat well. They are the best fresh off the oil and onto the plate! Enjoy them immediately!
- 16 oz. halloumi cheese (2 x 8oz packages)
- 1 cup oat milk (or other favorite milk)
- 1 cup gluten free oat flour (cashew flour or all-purpose four are also a great option)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- sunflower oil for frying
- 1 tablespoon grated Parmesan (optional)
- 1/2 teaspoon dried oregano (optional)
- marinara sauce for dipping!
- Whisk together the milk, flour, garlic powder, paprika and 1/2 teaspoon salt in a shallow bowl.
- Allow to sit for a couple minutes to thicken up.
- Meanwhile, pour the oil into a pan until it’s about 1/4 – 1/2 inch deep. Turn the heat to medium-high heat until the oil is hot.
- Coat the halloumi fries in the breading mixture, flipping them to cover both sides.
- Place the fries into the hot oil and cook until golden brown, about 3 minutes, then flip to cook the other side.
- Use tongs to gently remove the fries and place onto a plate lined with a paper towel.
- Sprinkle with remaining salt.
- Once you’re done frying, plate the fries and top with grated parmesan and oregano.
- Serve and enjoy warm!
- I served these fries with some marinara sauce for some fun dipping but have fun with different dips!
- Serving Size: 1/6 the batch
- Calories: 316
- Sugar: 5.2g
- Sodium: 475mg
- Fat: 23.3g
- Saturated Fat: 15.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.9g
- Fiber: 0.9g
- Protein: 17.7g
- Cholesterol: 60mg