A travel and lifestyle blog

Saturday, 16 June 2018

Hallloooo Halloumi Fries

Oh hallloo there halloumi fries. Where have you been all my life?

On Sunday, feeling sorry for myself with a hangover I decided to have Halloumi Fries...so naturally I couldn't find them anywhere. Forced to make them myself *tiny violin* I thought I would share this recipe with you in case you are also suffering. 

So, from my hangover to yours...you are welcome.

You will need:
Garlic (2 cloves)
3 tbsp of mayonnaise
Halloumi block
A handful sesame seeds
5 tbsp of flour
2 tsp of Cayenne
2 tsp of Paprika
1 cup of Panko breadcrumbs
1 egg
Pomegranate seeds (not essential but it does make it nicer)
Olive oil

Firstly, set your oven to 250 degrees and put a tray in the oven with oil to let it heat up. The secret to a crispy fry is hot fat.

Next cut your halloumi block into fries. I got about 10 from a standard sized block and they were perfect - aim for around 1 cm square but don't sweat it. You can't go wrong with cheese.

Now it's time for the coatings. Put your flour in a bowl and put it to the side. Then crack your egg in a bowl and whisk it with a fork. Finally combine the breadcrumbs, cayenne, paprika and sesame seeds in a bowl. Add a pinch of salt and pepper and then mix it up.

Now it's time to assemble. Coat each fry with flour, egg and then the breadcrumb mix. Make sure the fries are coated and put them on a plate until they are all finished.

Once the oven has been on for about 7 minutes have a look to see if its ready. Drop a little of the breadcrumb mix in the oil and if it starts to sizzle then we are good to go. Quickly put all the fries in and shut the oven again to make sure the oil stays hot.

Leave the fries in for about 4 minutes before flipping them and putting them back in to crisp up on the other side. Chop up the garlic, mix with the mayo and add in water tsp by tsp until you have a thin garlic mayo sauce.

Then stack up the fries (carefully using tongs so you dont hurt yourself). I did mine into jenga haha. Drizzle over the sauce and top with the pomegranate seeds.



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