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halloumi fries in small basket on wooden board with dip

Southern Fried Halloumi Fries

These Southern Fried Halloumi Fries are ultra crispy on the outside, soft and fluffy on the inside and BURSTING with flavour all over!
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Course: Side Dish
Cuisine: American, Cyprus
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings (click & slide): 4
Calories per serving: 598kcal
Author: Chris
Cost per serving: £2 / $2.50


  • Large Mixing Bowl (for marinade)
  • Large Shallow Bowl (for dredging)
  • Pot & Slotted Spoon (for deep frying)
  • Kitchen Thermometer
  • Sharp Knife & Chopping Board
  • Wire Rack & Paper Towels or Tray



  • 1 1/4 cups / 300ml Buttermilk (see notes)
  • 1/2 tsp EACH: PaprikaCayenne PepperWhite PepperOnion PowderGarlic Powder
  • 1/4 tsp Salt

Halloumi Fries

  • 2x 9oz / 250g blocks of Halloumi, sliced into wedges around 1/2" thick
  • 1 1/2 cups / 225g Plain / All Purpose Flour
  • 2 tsp Paprika
  • 1 tsp EACH: OreganoBaking PowderOnion PowderGarlic Powder, Salt plus more salt to serve (optional)
  • 1/4 - 1/2 tsp EACH: Cayenne Pepper
  • 1/4 tsp Black Pepper
  • 4 cups/1litre Vegetable Oil, or as needed for deep frying


  • In a large mixing bowl combine buttermilk, paprika, onion powder, garlic powder, cayenne pepper, salt and white pepper. Mix in halloumi wedges and leave to marinate as you prep the next step. I like to leave mine for 30mins+ to soak in the flavour, so do that if you have time.
  • In a large shallow dish whisk together flour, paprika, baking powder, oregano, onion powder, garlic powder, salt and black pepper. Scoop out 2 tbsp of the marinade and stir into the flour until lots of little lumps form. This will give you those flaky/crunchy parts.
  • One by one dunk the halloumi wedges into the flour and use your hands to fully coat them. Try to press the flour into the halloumi and use the excess buttermilk to form those flaky bits. That's what will give you the crunch. Place on a wire rack to one side and repeat with remaining halloumi wedges.
  • Heat up enough oil to comfortably cover a batch of fries to around 180C/350F. In batches of 2-3 deep fry the halloumi until deep golden and visibly crispy. Remove with a slotted spoon and place on a wire rack with paper towels or a tray underneath to catch excess oil. The heat will drop slightly but just maintain it as best you can, bringing it back up to 180C/350F before each batch.
  • Sprinkle with salt (optional) then serve up with your favourite dip!

Quick Demo


a) Buttermilk - You'll find this in most stores in the milk/cream section. If you can't find it you can make your own by combining 1 cup milk with 1 tbsp acidity (lemon juice, white vinegar). Leave it 10mins to slightly curdle then use as needed.
b) Marinating - I recommend marinating the fries for 30mins-2hours, just so they can soak up some of the flavour. The buttermilk will also help soften the halloumi slightly. Not a deal breaker though. A fair bit of the marinade sticks to the halloumi as you dredge.
c) Dip - I serve these with Chipotle Mayo, but use whatever dip you fancy! 
d) Salt - Halloumi is quite salty, hence why it's only 1/4 tsp salt in the marinade. Start off conservatively and if you need to adjust it just sprinkle more over at the end.
e) Calories - Rough estimate, but assuming 1/2 tsp oil is soaked up per fry (16 in total), 3/4 of the flour attaches and 1/2 the buttermilk attaches. Calories for 1 serving (4 fries).
Nutrition Facts
Southern Fried Halloumi Fries
Amount Per Serving
Calories 598 Calories from Fat 349
% Daily Value*
Fat 38.83g60%
Saturated Fat 18.782g117%
Trans Fat 0.048g
Polyunsaturated Fat 6.408g
Monounsaturated Fat 10.684g
Cholesterol 104mg35%
Sodium 1560mg68%
Potassium 202mg6%
Carbohydrates 29.17g10%
Fiber 1g4%
Sugar 3.66g4%
Protein 32.49g65%
Vitamin A 1122IU22%
Vitamin C 0.1mg0%
Calcium 691mg69%
Iron 2.11mg12%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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