Crispy Halloumi Fries with Za'atar and Lemon-Mint Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Thick batons of halloumi in a cornstarch-and-semolina jacket, fried until the outside shatters and the inside goes molten and squeaky. A cold garlicky lemon-mint yogurt, a heavy dusting of za'atar, and a squeeze of lemon turn them into the best hot finger food on the table. They come together in under 40 minutes and disappear in five.

Ingredients

• 16 oz halloumi cheese (two 8-oz blocks)
• 1/3 cup cornstarch
• 1/4 cup fine semolina (or all-purpose flour)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 3 cups neutral oil for frying, such as canola or peanut

• 3/4 cup whole-milk Greek yogurt
• 2 tbsp fresh mint leaves, finely chopped
• 1 clove garlic, grated
• 1 tbsp lemon juice
• 1 tsp extra-virgin olive oil
• 1 pinch kosher salt

• 2 tsp za'atar
• 1 tbsp pomegranate seeds (optional)
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges
• hot honey or chili crisp, for drizzling (optional)

Instructions

1. Cut each block of halloumi lengthwise into sticks about 1/2 inch thick and 3 inches long — you should get 10 to 12 fries per block. Place them in a bowl of cool water and soak for 10 minutes to pull out some of the brine's salt.
2. Drain the halloumi and press each piece dry between layers of paper towels. Be thorough: any surface moisture will make the coating slide off and cause violent spattering. Spread the dried sticks on a plate and freeze for 10 to 15 minutes while you make the dip. Chilled cheese holds its shape in the oil instead of oozing.
3. Stir together the yogurt, mint, grated garlic, lemon juice, olive oil, and a pinch of salt in a small bowl. Refrigerate until serving — the cold dip against the hot fries is the whole point.
4. In a shallow dish, whisk the cornstarch, semolina, smoked paprika, garlic powder, and black pepper. Do not add salt; the halloumi brings plenty.
5. Pour the oil into a heavy 3-quart saucepan or deep skillet to a depth of about 1 1/2 inches. Heat over medium-high to 360°F on a thermometer. If you don't have one, a pinch of the coating should sizzle and brown in about 20 seconds.
6. Working with a few pieces at a time, roll the cold halloumi in the coating, pressing firmly so it adheres, then tap off the excess and set on a dry plate. Coat only what you are about to fry.
7. Fry in batches of 5 or 6, never crowding the pan, for 1 1/2 to 2 1/2 minutes, turning once, until the crust is golden and crisp and a few blisters form. Keep the oil between 350°F and 365°F; too cool and the cheese melts before the crust sets.
8. Lift the fries out with a spider or slotted spoon onto a wire rack set over a sheet pan (not paper towels, which steam the bottoms). Let the oil come back up to temperature between batches.
9. Pile the fries on a warm platter, dust generously with za'atar, and scatter over the parsley and pomegranate seeds. Serve immediately with the lemon-mint yogurt, lemon wedges, and a drizzle of hot honey or chili crisp if you like.

Chef's tips

Nutrition (per serving, estimated)

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