These halloumi fries with harissa yogurt are the perfect balance of crispy, salty, creamy, and spicy. The golden-brown halloumi has a satisfying bite, while the harissa yogurt adds a tangy heat that makes every dip irresistible. A sprinkle of za’atar and a touch of optional pomegranate seeds bring everything together for a snack or appetizer that feels both comforting and exciting.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare, yet it feels like something special every time I make it. The halloumi gives me that chewy, meaty texture that makes a vegetarian dish really satisfying, and the harissa yogurt dip brings just the right amount of spice and creaminess. I also like adding pomegranate seeds when I want a little sweetness to balance the flavors. This dish works perfectly as a starter for guests, a snack for myself, or even part of a mezze spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon harissa paste

• 6 ounces Greek yogurt

• 1 tablespoon pomegranate seeds (optional)

• 2 blocks halloumi cheese (9 ounces each)

• 3 tablespoons za’atar, plus extra for sprinkling

• 2 tablespoons gluten-free all-purpose flour

• Vegetable oil for frying

Directions

1. I start by mixing the harissa paste with the Greek yogurt to make the dip. If I’m using pomegranate seeds, I sprinkle them on top and set the dip aside.

2. I heat 2 inches of vegetable oil in a deep-sided pan or wok to 325°F, using a thermometer to keep the temperature steady.

3. I cut each block of halloumi into 12 chunky fries, giving me 24 pieces in total.

4. In a wide shallow bowl, I combine the flour with the za’atar, then toss the halloumi pieces in the mixture until they’re coated.

5. I lower the fries into the hot oil with a slotted spoon and fry in batches for 2–3 minutes until golden and crisp.

6. Once fried, I lift them out onto paper towels to absorb extra oil, then transfer them to a warm serving plate. I finish with a sprinkle of za’atar and serve them alongside the harissa yogurt dip.

Servings and timing

This recipe makes about 24 fries, serving 4–6 people as an appetizer or snack. It takes around 10 minutes to prepare and about 10 minutes to cook, so I can have it ready in about 20 minutes total.

Variations

• I sometimes add fresh herbs like mint or parsley to the yogurt dip for a refreshing twist.

• If I want a smoky flavor, I stir a little smoked paprika into the flour mixture before coating the halloumi.

• For a lighter version, I bake the halloumi fries at 400°F for about 20 minutes, flipping halfway, instead of frying.

• I occasionally serve these with tahini sauce or garlic aioli if I want a different dip option.

• Adding pomegranate molasses to the yogurt dip gives me a sweet and tangy flavor contrast.

Storage/Reheating

I find these fries taste best when eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them in the oven at 375°F for about 8–10 minutes, which helps bring back some crispiness. I avoid microwaving, as it makes the fries rubbery. The harissa yogurt dip keeps in the fridge for 2–3 days.

FAQs

Can I make the halloumi fries ahead of time?

I prefer to fry them fresh, but I can cut and coat the halloumi in advance, storing it in the fridge until I’m ready to cook.

What can I use instead of harissa paste?

If I don’t have harissa, I use chili paste or a mix of paprika, chili flakes, and garlic for a similar flavor.

Can I air fry halloumi fries?

Yes, I can air fry them at 375°F for about 8–10 minutes, turning halfway for even crispiness.

Do I need to use gluten-free flour?

No, I can use regular all-purpose flour if I don’t need the recipe to be gluten-free.

How do I keep halloumi from getting rubbery?

I find that serving the fries immediately after frying keeps them at their best. Overcooking or reheating in the microwave tends to make them rubbery.

Conclusion

I love making these halloumi fries with harissa yogurt because they’re quick, flavorful, and always a crowd-pleaser. The combination of crispy halloumi, warm spices, and creamy dip feels indulgent yet simple. Whether I’m hosting friends or treating myself, this recipe never disappoints.