Panko Haloumi Fries with Garlic Yogurt Dip
Crunchy panko coated haloumi sticks fried until golden and served with a garlic yogurt dip.
Equipment
- Medium saucepan
- Thermometer
- Three shallow bowls
Ingredients
Main Ingredients
- 12 oz haloumi from 2 blocks of 6 oz each, cut into 1/2 inch fries
- 2 cup canola oil for frying
- 2 large eggs whisked, for the coating
- ½ cup all purpose flour for the coating
- 1 tbsp Italian herbs for the coating
- 1 tbsp smoked paprika or regular paprika, for the coating
- 1 tsp ground white pepper or black pepper, for the coating
- 1 cup panko breadcrumbs or regular breadcrumbs, for the coating
- ½ cup plain Greek yogurt for the dip
- 1 cloves garlic finely grated, for the dip
- ½ tsp lemon juice or white vinegar, for the dip
- 1 tsp extra virgin olive oil for the dip
- ⅛ tsp kosher salt for the dip
Instructions
Cooking
- Mix the dip. Combine the yogurt, garlic, lemon juice, olive oil, and salt and rest it for at least 20 minutes.
- Cut and dry. Cut the haloumi into 1/2 inch fries and pat them mostly dry.
- Coat. Roll each stick in flour, then egg, then the seasoned panko, pressing so the crumbs stick.
- Fry. Heat the oil to 350 degrees F and fry 5 sticks at a time for about 1 1/2 minutes until golden.
- Drain and serve. Drain on paper towels and serve hot with the dip.
Notes
Substitutions: Use regular paprika for smoked paprika, black pepper for white pepper, or gluten free flour and crumbs.
Tips: Pat the cheese dry, use a thermometer, and skip added salt in the coating.
Storage: Refrigerate leftovers for up to 2 days and reheat in a hot oven at 400 degrees F or air fryer until hot and crisp.