Halloumi Fries Recipe (2024)

FAQs

Why soak halloumi before frying? ›

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

These halloumi fries are Middle Eastern style mozzarella sticks made with only 4 ingredients – flour, eggs, panko and non-melting halloumi!

Is halloumi healthy? Halloumi is high in protein and calcium, but it is also high in fat and salt, so keep an eye on portion size. How many calories in halloumi fries? There are 560 calories in a portion, however number will be slightly inflated as not all of the flour, breadcrumbs or egg is used.

Halloumi Cheese (MILK) (67%) (Cows MILK, Sheeps MILK, Goats MILK, Mint, Stabiliser (Methyl Cellulose)), Vegetable Oils in varying proportions (Rapeseed, Sunflower), Water, Batter (WHEAT Flour (contains WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Modified Maize Starch, Maize Flour, Raising Agents (Disodium ...

Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that. Allow the halloumi cheese to grill without touching it.

Put the halloumi into a bowl and boil a kettle of water. Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked.

When eaten regularly in large quantities halloumi can be considered unhealthy, as this fried cheese is pretty high in saturated fat and salt. However, when eaten sporadically as part of a balanced diet, halloumi has a range of health benefits, as it's high in calcium and protein.

However, it's understandable when considering the real reasons halloumi can be so expensive. These range from residual effects of the Cypriot financial crisis of the 2010s to the strict control and regulations that, while they ensure quality in ingredients and production, also limit the supply.

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

The halloumi base is typically made from unpasteurised goat's or sheep's milk, and sometimes cow's milk. The inclusion of dairy milk of any kind renders halloumi completely not vegan friendly, and should not be consumed by anyone strictly following a plant-based diet.

Which is healthier feta or halloumi? ›

Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt. Haloumi makes a good cooking cheese thanks to its high melting point.

Dr Mellor said it is 'a little surprising' the mozzarella dippers are as salty, as regular mozzarella usually has around a quarter of the salt that halloumi contains. But he said that the frying process concentrates the salt, increasing the amount.

Halloumi is made exclusively in Cyprus, where production and consumption dates back to somewhere between 395 AD and 1191 AD. The Halloumi trademark prevents any copies being named Halloumi within the EU, ensuring that Halloumi is only produced in Cyprus (with a PDO pending in Europe).

Keep in mind halloumi is a firm cheese so it doesn't melt like mozzarella or cheddar for example. The cheese stays a bit gooey only when it's right out of the fryer but it will firm up real quick. Enjoy warm with your favorite dipping sauce like ketchup, honey mustard, ranch, or spicy mayo!

Just briefly, on Haloumi Fries (& haloumi)

Haloumi is a cheese from Cyprus that's firm, salty and briny. It's a bit like Greek feta.

Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!

It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely. Also, the flavor and texture of the cheese may be affected, so it's a compromise between lowering sodium intake and maintaining the original characteristics of halloumi.

Haloumi was created at a time before refrigeration when it was vital that foods were made to last. Thankfully, because haloumi was stored in salty brine it could keep for long periods without spoiling and early producers found that wrapping haloumi in mint leaves further helped to maintain its freshness and flavour.

Don't overcook the halloumi, or it will end up becoming tough and rubbery. Step 5: Enjoy! You should now have beautifully cooked halloumi, golden brown and crispy on the edges, soft and squidgy in the middle.