Light Bites
Greek
GreekHalloumi Fries
Crisp golden halloumi sticks with a dip — pan-fried and simple, or beer-battered with a proper harissa yoghurt.
Vegetarian
Nut-free
Contains alcohol
Ultimate version
Beer-battered halloumi, double-fried, with harissa-honey yoghurt and fresh herbs.
Per serving£3.70
Total cost£7.40
Time30 min
Ingredients for 2
- Batter
- 225 g halloumi , cut into fingers
- 100 g plain flour
- 120 ml cold lager
- 1 tsp baking powder
- 500 ml sunflower oil , for deep frying
- Harissa yoghurt
- 120 g Greek yoghurt
- 2 tsp rose harissa
- 1 tsp honey
- To serve
- 1 tbsp coriander and mint , chopped, to finish
Method
- Whisk the flour, baking powder and lager into a smooth, thick batter and chill for 10 minutes.
- Heat the oil to 180°C. Dip each halloumi finger in batter, letting the excess drip off.
- Fry in batches for 2-3 minutes until pale gold, lift out, then fry again for 1 minute until deep and crisp.
- Swirl the harissa and honey through the yoghurt.
- Scatter the fries with the herbs and serve with the harissa yoghurt.
Equipment
- deep heavy pan
- thermometer
- slotted spoon
The three ways, side by side
Budget
Halloumi fried in a little oil, dusted with paprika, with a squeeze of lemon.
Better
Cornflour-dusted halloumi shallow-fried crisp, with a quick minty yoghurt dip.
Ultimate
Beer-battered halloumi, double-fried, with harissa-honey yoghurt and fresh herbs.
