You’ve got to know that I am a huge fan of halloumi. It is the perfect cheese for baking or frying and that’s what I love to do. You have to do something with it anyway, as out of the box it is not so good. It’s made for baking and frying. I love using it in salads or as a side with grilled vegetables in summer. I even made my own halloumi at some point in time.
So fries it is
I can’t fully remember where I first heard about making halloumi fires, but it immediately stuck with me. I mean; hello, halloumi plus crispy bits? I was sold right away. So instead of going for the regular version (not sure what that would be actually) I wanted to see if it would work with a cornflake coating.
I never eat cornflakes so I had to buy a box to make this recipe. Have you ever noticed the size of a cornflake box? It is huge! So I have some leftovers. Maybe I’ll make something else at some point. I think it will really well for coating chicken. But I’m sure there will be other things to come up with. I’m not gonna eat it for breakfast. Yuck.
But in these halloumi fries they are absolutely brilliant!
To make the halloumi fries you need flour, egg and cornflakes. You can add some ground chili through the flour to give them a bit more spice but since you also serve them with a spicy mayonaise that is not an absolute necessity.
Rolling rolling rolling
To start you have to slice the halloumi and cut it in strips. Sometimes the cheese breaks while doing that. That’s ok. You can use those bits and pieces as well. The taste is still the same. I placed three separate plates and filled one with flour, one with the whisked egg and the last one with the cornflakes. I crushed those by hand. You want to have some crumbs left but not too big. Not too small either. Big pieces won’t stick to the halloumi.
First you roll the halloumi fries through the flour, then through the egg and lastly you lightly press them into the cornflakes. It won’t be perfect but that is ok. It is homemade after all.
I initially hesitated about the use of the flour, so I tried one without. But that produced a lot of oil spatter. Using the flour will soak up some of the liquid from the halloumi. So I would definitely use the flour. If you don’t want to use gluten you could probably substitute for rice flour. But having said that; regular cornflakes also have gluten. So if you have a gluten intolerance make 100% you use gluten free cornflakes!
Once all halloumi fries are coated you shallow fry them in a large frying pan. Shallow frying basically means you don’t use a large amount of oil. You use a wide pan and pour in roughly 1-2 centimeters (1 inch or zo) of oil in the pan. The fries don’t have to be fully submerged. You turn them while frying.
Make sure the oil is hot enough. You can measure that with a thermometer (180˚C or 350˚F) or you can plop a little piece of bread in. If it starts to bubble right away the oil is probably at the right temperature.
Don’t add too many fries all at ones. And stay with it. They really don’t need very long. So test it with one halloumi fries first. As soon as it is golden you turn it around with a pair of tongs and fry the other side. Let them drain on kitchen paper and serve hot.
Can you make them upfront?
Well I wouldn’t advise to do that. I haven’t tried reheating them but once the cool down the cheese becomes firm again and you lose that lovely soft and gooey inside. Plus you loose the crunch on the outside somewhat too. You can prepare the rolling and coating in advance. Just leave the frying part till the last minute.
Halloumi fries with crunchy coating of cornflakes
- 500 gr halloumi
- few hands cornflakes crushed
- 5 tbsp flour or more as needed
- 2 eggs whisked
- 1/2 tsp ground chili optional
- oil for frying
- 2 tbsp mayonaise
- 1 tbsp sriracha
- Cut the halloumi in thin strips, about the size of regular potato fries. Take a few big hands of cornflakes and use your hands to crush them
- Prepare three plates. Add the flour to one, the eggs to another and the cornflakes to the third plate.
- First start by coating the halloumi fries with flour. Shake any excess and repeat with the egg and the cornflakes. Place them on a clean plate until ready to be baked.
- Now heat a large frying pan with oil. You’re going to be shallow frying so stick to around 1-2 centimeters of oil. Make sure you heat the oil to the right temperature (roughly 180˚C or 350˚F) before you add the first halloumi.
- Test it by adding a little bread cube into the oil. If it starts to bubble it is probably at the right temperature and ready to be used.
- Now fry the halloumi in stages and turn each fry once it is golden. Repeat till all halloumi fries are done. Leave to drain them on kitchen paper.
- Mix the mayonaise with the sriracha and serve them hot.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.