How to Make Halloumi Fries

No other everyday cheese does this, because most cheeses melt into a puddle long before they brown.

The trick is the cheese itself. Halloumi's curd is cooked in hot whey, which leaves it able to take pan heat without collapsing; the halloumi guide explains the science. What is left for the cook is the cut, a dry surface and a hot pan.

Halloumi fries at a glance

This halloumi fries table gives the yield, timing and temperatures for the recipe below.

How to make halloumi fries

This halloumi fries recipe uses a shallow pan of oil, with oven and air fryer timings in the variations further down.

Ingredients for halloumi fries

The ingredients for halloumi fries are short, and no salt is on the list because the cheese carries plenty.

• 8 oz (225 g) halloumi, one block
• 2 tablespoons (16 g) cornstarch
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 ml) neutral oil or olive oil, for frying
• 1 lemon, cut into wedges
• 1/2 cup (120 g) thick Greek yogurt, for dipping
• 1 tablespoon honey or hot sauce, for the dip

Steps for making halloumi fries

These steps for making halloumi fries take about 20 minutes, and the cheese should go from the pan to the table within a minute or two.

1. Drain the halloumi and, if the block is very salty, soak it in cold water for 15 to 30 minutes, then drain again.
2. Pat the block thoroughly dry with paper towels, since surface water steams the coating off and stops browning.
3. Cut the block into batons about 1/2 inch (1.25 cm) thick and 3 inches (7.5 cm) long, which gives roughly 16 to 20 fries.
4. Mix the cornstarch, paprika and pepper in a shallow dish and roll the batons in it until every side has a thin, even dusting; tap off the excess.
5. Heat the oil in a large skillet over medium-high heat until it shimmers and a pinch of cornstarch sizzles at once, about 350°F (175°C).
6. Lay the batons in the pan in one layer with space between them and fry for 1 to 2 minutes, until the underside is deep golden brown.
7. Turn each baton with tongs and fry the other sides for 1 to 2 minutes each, until all faces are golden and the cheese looks slightly puffed.
8. Move the fries to a paper towel for 10 seconds, then pile them on a plate with lemon wedges.
9. Stir the honey or hot sauce into the yogurt and serve it alongside while the fries are still hot.

The best cheese for halloumi fries

The best cheese for halloumi fries is halloumi, and the reason is its structure. Cooking the curd in whey before the cheese is folded and salted leaves a rigid protein network, so a slice browns in the pan rather than flowing out of it. The halloumi guide above covers the Cypriot PDO and how to read a US label.

Two close cousins work. Paneer is also an acid-set curd that holds its shape, though it is much milder and has no salt, so season it; see halloumi vs paneer. Firm Greek cheeses such as kefalograviera also fry well: America's Test Kitchen calls kefalograviera firm enough to hold up to frying and grilling. They take a different shape and more care in the pan, which is why the saganaki recipe cooks them as a slab.

Skip melting cheeses. Mozzarella, cheddar and most soft cheeses release their fat and run before they crust. The best melting cheeses ranking shows the opposite end of the scale.

Halloumi fries mistakes and fixes

Most halloumi fries mistakes come from moisture, heat or crowding. Each has a quick fix.

• Soggy fries: the cheese went in wet or the pan was cold. Dry every baton and wait for the oil to shimmer.
• Fries stuck to the pan: they were turned too early. A crust releases itself, so give each side a full minute before moving it.
• Rubbery fries: they sat too long. Over about 3 minutes a side the cheese toughens, so pull them at deep golden.
• Too salty: soak the block first, skip any salt in the coating and pair the fries with plain yogurt or lemon.
• Coating falling off: the cornstarch was clumpy or the cheese damp. Use a thin dusting, not a batter.

Halloumi fries variations

Halloumi fries variations mostly change the heat source or the coating, and all of them start with the same dry batons.

• Oven: heat the oven to 425°F (220°C), toss the dusted batons with 1 tablespoon of oil on a parchment-lined sheet, and bake 15 to 18 minutes, turning once, until golden at the edges.
• Air fryer: spray the batons lightly with oil and cook at 380°F (193°C) for 8 to 10 minutes, shaking halfway. More ideas are in the air-fryer cheese guide.
• Breaded: dip the dusted batons in beaten egg, then panko, for a thicker crust. Fry for the same time, and serve any egg-coated fries fully cooked.
• Spiced: replace the paprika with za'atar, cumin or chili flakes, and finish with a squeeze of lemon.
• Dips: sweet chili sauce, tzatziki, hot honey or a tomato dip all cut the salt. More options are in the cheese dips guide.

Storing and reheating halloumi fries

Halloumi fries are best the minute they come out of the pan, because the crust softens as they cool. Leftovers should go into the refrigerator within 2 hours, and USDA FSIS says they keep 3 to 4 days in the fridge. Reheat to 165°F (74°C), as the FSIS temperature guidance says for leftovers, in a hot skillet, oven or air fryer rather than the microwave, which turns them rubbery.

Uncooked, a cut and dusted block can sit in the fridge for about an hour before frying. Keep unused halloumi in its brine or in lightly salted water, as the guide to halloumi explains.

Questions about halloumi fries

These halloumi fries questions cover the cut, the coating and the cooking method.

Do halloumi fries need a coating?

Halloumi fries do not need a coating, since dry halloumi browns on its own. A light cornstarch dusting adds a thin, crisp shell and helps the surface brown evenly.

Why do halloumi fries squeak?

Halloumi fries squeak against the teeth because the cooked-curd protein network is tight and elastic. Cooking them until golden but not past it keeps the squeak pleasant instead of rubbery.

Can you make halloumi fries in the oven?

Halloumi fries bake well at 425°F (220°C) in about 15 to 18 minutes. They come out drier and less crisp than pan-fried fries, so use a little oil.

What is the best dip for halloumi fries?

The best dip for halloumi fries is something cool or sweet to offset the salt: Greek yogurt with honey, tzatziki or sweet chili sauce all work.

Can you freeze halloumi fries?

Halloumi fries freeze better uncooked than cooked. Freeze the dry batons on a tray, then bag them, though the freezing cheese guide notes that texture can change.

Make halloumi fries tonight

Halloumi fries need one block, a dusting of cornstarch and about 10 minutes at the stove. Dry the cheese, keep the batons thick and serve them straight away with something cool to dip. For a flatter, plate-sized version, try saganaki.