Halloumi Fries Food

HALLOUMI FRIES

Halloumi fries image

Crisp and slightly salty shallow-fried halloumi fries make perfect party food. Great with a sprinkling of za'atar and a spicy yogurt for dipping

Provided by Sophie Godwin - Cookery writer

Time 20m

Number Of Ingredients 8

Ingredients

170g pot Greek yogurt
1 lemon, zested, then cut into wedges for squeezing
1 tbsp rose harissa
3 tbsp za'atar, plus extra for sprinkling
75g plain flour
2 x 250g blocks halloumi, cut into fries
oil, for frying
handful mint, leaves torn

Steps:

Mix the yogurt with the lemon zest and some seasoning, then swirl through the harissa so that you have pockets of hot and cool in the dip.
On a plate, stir the za'atar into the flour, then roll the halloumi in the mixture so that it's evenly coated. Heat the oil in a shallow, heavy-bottomed pan or casserole dish until 180C on a cooking thermometer, or a piece of bread browns in 20 secs. Working in batches, carefully lower the halloumi into the oil and cook for 2 mins until crisp and golden, then drain on kitchen paper.
Sprinkle over the mint and za'atar, and serve with the lemon wedges and the spicy yogurt for dipping.

Nutrition Facts : Calories 406 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.7 milligram of sodium

HALLOUMI FRIES WITH BEET CHUTNEY

Halloumi Fries with Beet Chutney image

Provided by Aarti Sequeira

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon avocado or other neutral oil
1 dried red chile
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
2 medium beets, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
2 tablespoons brown sugar
1 tablespoon tamarind paste (or lemon juice)
1 teaspoon kosher salt, plus more as needed, optional
1/4 cup plus 2 tablespoons olive oil
Two 8-ounce blocks halloumi, drained and cut into "steak fries"
Freshly torn mint leaves, for garnish
1/2 cup pomegranate seeds

Steps:

Turn the heat under a stovetop pressure cooker to medium-high and add the avocado oil. When the oil starts to shimmer, add the dried red chile. Cook, stirring, until deepened in color and puffed up, a few seconds. Add the cumin and fennel seeds and the turmeric and cook until deepened in color and flavor, about 30 seconds.
Add the beets and stir to coat. Add the brown sugar, tamarind paste, salt, if using, and 3/4 cup water. Stir well. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Once at a high pressure, cook for 13 minutes. Turn off the heat and carefully release the pressure using the quick-release valve, then remove the lid. Pour the contents into a blender along with 1/4 cup olive oil and process until smooth. Taste and adjust the seasoning until you like it.
Meanwhile, add the remaining 2 tablespoons olive oil to a nonstick skillet over medium-low to medium heat. Pat the halloumi well with paper towels until it's dry. Place the halloumi in the skillet and cook on each side until golden brown, about 2 minutes per side. Remove to a paper towel-lined plate.
Spoon the beet chutney into a small side dish. Add the fries to a platter, then sprinkle with mint and pomegranate seeds. Serve immediately.

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