Sticky Teriyaki Halloumi Fries

• 1 (8-ounce) block halloumi, cut into 1/2-inch fries
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Sesame seeds for garnish
• Chopped green onions for garnish
• Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water for extra glaze

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss halloumi fries with olive oil.
3. 3 Spread fries on a baking sheet lined with parchment paper.
4. 4 Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
5. 5 Meanwhile, in a small saucepan, combine teriyaki sauce, soy sauce, rice vinegar, honey, ginger, and garlic.
6. 6 Simmer over medium heat until thickened, about 5 minutes. Stir in cornstarch slurry if using.
7. 7 Remove halloumi from oven and toss with the teriyaki glaze.
8. 8 Return to oven for 2-3 minutes to warm through.
9. 9 Garnish with sesame seeds and green onions.
10. 10 Serve immediately.

Equipment

• Baking sheet
• Parchment paper
• Saucepan

Variations

• Add red pepper flakes for a spicy kick.
• Use pineapple chunks for a tropical twist.

Substitutions

• Use tamari sauce instead of soy sauce for a gluten-free option.
• Substitute maple syrup for honey if needed.

Pairings

• Best with a crisp lager or a citrusy IPA.
• Great alongside a simple green salad.

Nutrition

Tips

• Ensure halloumi is patted dry before baking for extra crispiness.
• For a smokier flavor, broil the halloumi for the last minute, watching closely to avoid burning.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat to restore crispiness.

Freezing: Does not freeze well due to texture changes in halloumi.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a side of edamame for extra protein.

FAQ