Haloumi Fries

400g  haloumi cheese blocks (2 x 200g)

2 cups frying oil

2 large eggs , whisked

Flour dredge:

1/2 cup all purpose flour

1 tbsp Italian herbs (basil, oregano, parsley)

1 tbsp smoked or plain paprika

1 tsp ground white or black pepper

Crumbing:

1 cup panko breadcrumbs 

1/4 tsp Kosher salt

Yoghurt garlic dipping sauce:

1/2 cup plain Greek yoghurt

1 garlic clove , finely grated 

1/2 tsp lemon juice

1 tsp extra virgin olive oil

1/2 teaspoon kosher salt

Garlic dipping sauce - Mix ingredients in a bowl and set aside for at least 20 minutes to let the flavours develop.

Cut the haloumi into fries, 16-20 pieces. Pat the halloumi dry using tea towels.

Set up your breading station. Using 3 bowls large enough to toss the halloumi, put the eggs in one bowl, mix Flour Dredge in another and mix Crumbing ingredients in a third. Batter all of the fries before you turn on the oil. The cooking goes fast!

Heat oil in a medium sauce pan over high heat until it reaches 180°C

Fry  haloumi sticks in batches for 1 1/2 minutes or until a medium brown. Drain on a paper towel lined tray or rack.  You can also air fry them!

Serve hot with yoghurt garlic dipping sauce!