Crispy Parmesan Crusted Halloumi Fries

• 12 ounces halloumi cheese, cut into 1/2-inch sticks
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/2 cup panko breadcrumbs
• Vegetable oil, for frying
• Fresh parsley, chopped, for garnish

Steps

1. 1 In a shallow dish, whisk together eggs.
2. 2 In another dish, combine flour, garlic powder, paprika, and black pepper.
3. 3 In a third dish, mix Parmesan cheese and panko breadcrumbs.
4. 4 Heat about 1 inch of vegetable oil in a large skillet over medium heat.
5. 5 Coat each halloumi stick first in flour mixture, then dip in beaten eggs, and finally roll in the Parmesan-panko mixture.
6. 6 Once oil is hot, carefully add coated halloumi sticks and fry until golden brown, about 2-3 minutes per side.
7. 7 Transfer fries to a paper towel-lined plate to drain.
8. 8 Sprinkle with fresh parsley before serving.

Equipment

• Large skillet
• Spatula
• Paper towels

Variations

• Add a pinch of chili flakes to the Parmesan-panko mixture for a spicy kick.
• Experiment with different cheeses for unique flavor profiles.

Substitutions

• Use Italian breadcrumbs if panko is unavailable.
• Substitute halloumi with firm tofu for a vegan option.

Pairings

• Serve with a side of roasted cherry tomatoes.
• Pair with a crisp sauvignon blanc.

Nutrition

Tips

• Make sure the oil is at the right temperature to ensure a crispy crust without absorbing too much oil.
• For extra crispiness, chill the coated halloumi in the fridge for 15 minutes before frying.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 350°F oven for 10 minutes.

Freezing: Freeze uncooked, coated fries on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry straight from frozen, adding 1-2 minutes to cook time.

Serving Suggestions

• Serve with a zesty lemon aioli.
• Pair with a fresh Greek salad for a delightful appetizer.

FAQ