Description
Crispy halloumi fries tossed in zaatar meet a creamy, spicy harissa yogurt dip. A perfect appetizer for any occasion.
Ingredients
Units
Scale
- 1 tbsp harissa paste
- 2 oz (57 g) Greek yogurt
- 1 tbsp pomegranate seeds
- 18 oz (510 g) halloumi cheese
- 3 tbsp za'atar
- 2 tbsp gluten-free all-purpose flour
- vegetable oil
Instructions
- Mix the harissa with the yogurt. Sprinkle with pomegranate seeds and set aside.
- For the fries
- Fill a deep-sided pan or wok with 2 inches of oil and heat to 325°F (163°C).
- Cut each block of halloumi into 12 chunky fries, for a total of 24 fries.
- Mix the za’atar with the flour in a wide, shallow bowl, then toss the halloumi pieces in the mixture.
- Lower the fries into the hot oil with a slotted spoon and fry in batches for 2 to 3 minutes, until golden.
- Lift the fries onto paper towels to absorb excess oil, then transfer to a warm serving plate.
- Sprinkle with a little extra za’atar and serve with the harissa dip.
Notes
- For extra crispy fries, ensure the halloumi is completely dry before coating in the za’atar flour mixture.
- If you don’t have harissa paste, you can substitute with a pinch of red pepper flakes and a teaspoon of paprika for a similar level of spice.
- Store leftover halloumi fries and yogurt dip separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 fries
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 40