Halloumi Fries Food
HALLOUMI FRIES
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
Categories Side dish, Snack, Treat
Time 20m
Number Of Ingredients 8
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
Provided by Aarti Sequeira
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
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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