Halloumi Fries

5 from 2 votes

Delicious halloumi fries are a low-hassle dish to make when you’re craving something crispy and salty. Made with halloumi cheese and a simple flour and paprika crust, you can customize endlessly with delicious toppings. Learn how to make these fantastic cheese fries in less than 30 minutes!

halloumi fries on a plate.

Halloumi fries are a popular Mediterranean appetizer that any party guest is sure to love. It’s fantastically crispy and crunchy, with a mild spice and cheesy bite. Plus, it takes less than 30 minutes to make!

The add-ons are what really take this recipe to the next level — halloumi fries go well with so many flavors and textures. You can serve them with different dipping sauces and toppings so everyone gets a little taste of something they like. From refreshing yogurt dips to spicy peppery toppings, there are so many ways to enjoy this dish.

You can also fry this delicious cheese on its own or use it in Fregola Salad. And for a similarly crunchy dish with a pop of sweetness, try my Crispy Corn Pakoda!

plate stacked with halloumi fries.


  • Halloumi -A semi-soft and somewhat rubbery cheese that is reminiscent of feta, though milder. Made from a mixture of goats’ and sheep’s milk, its texture is described as squeaky. It has a high melting point, too and is perfect for frying or grilling.
  • Flour -We roll the cheesy strips in flour before frying to form a crunchy crust.
  • Paprika -For just a bit of heat in the crust.
  • Vegetable Oil -Used for frying. You can use avocado or canola oil instead if you would like.
  • Toppings -Enjoy this dish with any of these delicious add-ons.
    • Zaatar Yogurt – Mix 1 cup of plain yogurt with ½ teaspoon of zaatar for an herbaceous, refreshing dip.
    • Pomegranate Molasses-Sweet and sour, this condiment is packed with antioxidants and is a delicious addition to many sauces, dressings, and desserts.
    • Pomegranate Seeds -The seeds on their own are also a fantastic (and healthy) topping. That burst of juiciness is the perfect bright note to balance out this dish.
    • Mint -Use this herb’s leaves, finely chopped, to release a nice, cooling taste.
    • Chili Flakes -This hot and earthy spice pairs well with fried, cheesy dishes. The heat from the chili and brine of the cheese are a match made in heaven!
    • Sumac -This subtle spice is fruity and citrusy. It goes well with these fries on their own or along with any of the other toppings.


1. Slice the Cheese. Create 16 long, thin strips, each resembling a thick French fry.

2. Coat the Fries.  Combine the flour and paprika, mixing well with a whisk. Take your slices and roll them in the mixture, making sure to coat each side evenly and thoroughly.

3. Heat the Oil.  Use a deep-sided skillet or saucepan to avoid oil splatter. Heat 1 inch of your choice of oil over medium high heat. Once it begins to shimmer, dip one end of a “fry” into the oil to see if it’s is ready for frying. If it sizzles, it’s ready!

4. Time to Fry!  Fry the strips until golden brown, turning as needed to ensure that each side is crisp. Once they are finished frying, transfer to a paper towel to drain excess oil.

5. Top and Serve.  Serve on a platter with any combination of toppings recommended above.

plate with halloumi cheese fries.

What does halloumi cheese taste like?

It’s easiest to compare it to feta due to its strong, salty flavor. Texture-wise, it’s springy and rubbery — think mozzarella.

This semi-soft cheese doesn’t melt completely when fried, making it perfectly soft and chewy in the center.

Can you freeze halloumi?

You can! Wrapped in layers of plastic, it will keep for up to 6 months in the freezer.

If you will be using the cheese for this recipe, go ahead and slice the strips before freezing. That will make them very easy to prepare once you’re ready! Allow to thaw in the refrigerator before getting started.

How thick should I cut cheese for frying?

Slice your strips around ½’ thick, think steak fries size. This will get you the best crust to cheese ratio.

Can I reheat halloumi fries?

This dish is best served fresh to preserve the crunch of the fries and freshness of the toppings.

If you do wish to reheat leftovers, you can either bake them in the oven or fry them again in the pan to get them crispy and crunchy again. However, they won’t be as crunchy as when they are freshly fried.

someone holding a halloumi fry.
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plate of halloumi fries with toppings yogurt, pomegranate seeds and mint

Crispy Halloumi Fries

5 from 2 votes
Halloumi fries have a crunchy crust and a gooey, cheesy center. With a couple of tasty toppings, it makes a great appetizer or tasty snack!
Servings: 4
Prep: 15 minutes
Cook: 8 minutes
0 minutes
Total: 23 minutes



  • zaatar yogurt (1 cup plain yogurt and 1/2 teaspoon zaatar mixed)
  • pomegranate molasses
  • pomegranate seeds
  • mint leaves chopped
  • chili flakes
  • sumac


  • Cut the halloumi cheese into 16 thick "fries".
  • Whisk the flour and paprika together in a shallow bowl. Roll the cheese evenly to coat.
  • In a deep sided skillet or saucepan heat 1-inch of vegetable oil over medium high heat. Test the oil by dipping one end of coated halloumi in oil. If is sizzles it is time to fry.
  • Carefully place the coated halloumi in the hot oil for 4 mins, or until golden brown all over, turning as needed.
  • Transfer fries to a paper towel lined plate to drain. Transfer to plate or platter and sprinkle with any or all of the toppings.


  1. Cut the halloumi cheese into 1/2 inch thick strips so they cook evenly.


Calories: 207kcal | Protein: 14g | Fat: 15g | Saturated Fat: 10g | Sodium: 765mg | Calcium: 638mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Appetizer
Cuisine: Mediterranean
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Heaping pile of freshly cooked crunchy halloumi fries.


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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