Sticks of halloumi are breaded in flour, egg and panko seasoned with za’atar, then shallow-fried in a skillet until golden and crisp. Halloumi is a firm cheese that holds its shape in hot oil, so the outside turns crunchy while the inside stays warm and soft. The fries go on a platter with parsley and lemon wedges. The recipe serves 4 and takes 25 minutes, 15 of prep and 10 of frying.
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What You Need
Amounts are in the recipe card.
- Halloumi (2 cups, cut into fries): a semi-hard cheese that fries well without melting away. Cut the sticks about 1/2 inch thick.
- All-purpose flour (1/4 cup): the first coating, which helps the egg and crumbs stick.
- Egg (1 large, beaten): the binder for the crumbs.
- Panko (1 cup): for the crunch.
- Za’atar (2 tablespoons): a Middle Eastern spice blend, mixed into the panko with 1/4 teaspoon each of salt and black pepper.
- Vegetable oil (1/2 cup): for frying.
- Fresh parsley and lemon wedges: to finish and to squeeze over.
What Is Za’atar?
Za’atar is a Middle Eastern spice blend typically made from dried thyme, oregano, marjoram, sesame seeds and sumac. It is sold at specialty grocery stores and Middle Eastern markets, and online.
Breading and Frying
Set up three shallow dishes: flour in the first, the beaten egg in the second, and the panko mixed with the za’atar, salt and pepper in the third. Plates or pie pans will do if you do not have shallow dishes. Dredge each stick in flour and shake off the excess, dip it in the egg and let the extra drip off, then press it gently into the panko so it sticks.
Heat the oil in a large skillet over medium heat. It should be hot but not smoking. If you use a thermometer, around 350°F is the target. Oil that is too cool lets the fries soak up oil and turn soggy, and oil that is too hot burns the coating before the cheese is done.
Fry in batches without overcrowding the pan, about 2 to 3 minutes per side, until golden brown and crispy. Lift them out with a slotted spoon onto a plate lined with paper towels to drain. Serve warm, with chopped parsley on top and lemon wedges on the side.
Baking Instead
To use less oil, bake the fries. Heat the oven to 400°F, set the breaded fries on a parchment-lined baking sheet, spray them lightly with cooking oil, and bake for about 15 to 20 minutes, flipping halfway, until golden and crispy.
Variations
- More heat: a pinch of cayenne pepper in the panko. Smoked paprika or garlic powder also work.
- Dips: a creamy yogurt dip, tahini sauce or spicy harissa.
- Vegetable fries: zucchini fries can be breaded and fried the same way and served on the same platter.
What to Serve With Them
A Mediterranean salad of cucumbers, tomatoes and red onions with olive oil and lemon juice balances the richness of the cheese. Olives and pickles add a briny contrast to the crispy fries. Sparkling water with lemon is a light drink to go with them.
Making Ahead and Storing
The fries are best fresh. You can bread them ahead and keep them in the refrigerator for a few hours before frying. Leftover fries keep in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or an air fryer to bring back the crunch.
Nutrition per Serving
One serving has about 320 calories, 24 grams of fat (10 grams saturated), 12 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar, 18 grams of protein and 400 milligrams of sodium.
FAQ
Can I bake these instead of frying?
Yes. Bake at 400°F for about 15 to 20 minutes on a parchment-lined sheet, flipping halfway.
What can replace halloumi?
Other firm cheeses such as queso blanco or paneer. The flavor will differ, but they still fry up crisp.
Can I make them ahead?
You can bread the halloumi ahead and refrigerate it for a few hours before frying, but the fries are crispiest fresh.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Lebanese Za’atar Halloumi Fries: Discover This Crispy Treat!
Ingredients
Instructions
Start by preparing the halloumi fries. Cut the halloumi cheese into sticks about 1/2 inch thick.
Set up a breading station: Place the flour in one shallow dish, the beaten egg in another, and mix the panko breadcrumbs with za’atar, salt, and black pepper in a third dish.
Dredge each halloumi fry in flour, shaking off the excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat the fry in the panko mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded halloumi fries in batches, making sure not to overcrowd the pan.
Fry the halloumi fries for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serve the halloumi fries warm, garnished with chopped parsley and lemon wedges on the side for squeezing over.
Notes
For a spicier kick, add a pinch of cayenne pepper to the panko mixture.
Try serving the fries with a yogurt dip or tahini sauce for added flavor.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 320 calories |
| Sugar Content | 0g |
| Sodium Content | 400mg |
| Fat Content | 24g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 14g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 12g |
| Fiber Content | 0g |
| Protein Content | 18g |
| Cholesterol Content | 100mg |