Halloumi fries are really popular. You can serve them as a side or snack with drinks, or in wraps with salad and salsa as a vegetarian main.
Sesame honey halloumi fries X Sainsbury's Magazine
Serves: Serves 6
- 2 x 250g packs halloumi
- 75g sesame seeds
- 75g plain flour
- about 1 litre vegetable oil, for frying
- 2 tbsp clear honey, preferably Greek
- ½ x 30g pack flat-leaf parsley
- Cut each block of halloumi into 12 fingers. The easiest way to do this is to halve each one horizontally, to make 2 thinner blocks, then cut each of these into 6.
- Tip the sesame seeds onto a plate and the flour into a shallow bowl. Roll each finger of halloumi in the sesame seeds, pressing down a little to help them stick. Dip the fries into the flour to coat, and put on a plate, ready to fry.
- Place a large, wide saucepan over a medium-high heat and pour in 2-3cm depth of vegetable oil. Once hot, fry the halloumi in batches for about 1 minute until golden brown, turning to colour evenly. Using a slotted spoon, remove the halloumi from the pan onto a plate lined with kitchen paper to drain. Quite a lot of sesame seeds will drop off into the oil, so scoop these out with a spoon in between batches so they don’t burn and affect the flavour.
- Serve the warm halloumi fries on a platter, drizzled with honey and scattered with parsley.