Haloumi fries

1. Halloumi – A firm white salty, briny Greek cheese usually sold in vac packs. It doesn’t melt into ooze when cooked which is why it’s ideal for making fries!

2. Italian herbs – Store bought mix you can find in any grocery store. Substitute with any mix of dried oregano, basil, parsley.

3. Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most large grocery stores (Coles, Woolworths) in the Asian foods section but cheaper in Asian stores! Substitute with regular breadcrumbs if you can’t find it.

4. Oil test – If you don’t have a thermometer, test the oil temp using a small cube of white bread. For 180C/350F, it should take 15 seconds to turn golden and crispy.

5. Air fry option (excellent!) – Pre-heat air fryer to 200°C/390°F for 5 minutes. Oil spray fries and spray the basket. Place all haloumi fries in a single layer in a 7 L/qt+ air fryer. Cook for 9 minutes until crispy and golden!

Baking (haloumi dries out a little more than frying) – Spread breadcrumbs on tray, spray generously with oil then at bake 180°C/350°F (160°C fan-forced) for 8 to 10 minutes, shaking the tray halfway, until the breadcrumb is golden. (If you don’t do this, your fries will end up pale and splotchy not an even golden colour). Crumb the halloumi, then bake on a rack at same temp for 20 minutes or until crunchy.

6. Leftovers reheat quite well! 10 minutes in a 180C/350F oven. It’s 90% as good. If making for a crowd, I’d happily serve reheated haloumi fries!

Nutrition per serving, assuming 5 servings. I made an estimation of oil that actually ends up on each piece and factored in leftover flour and breadcrumbs.