Halloumi Fries with Harissa Yogurt
Crispy golden halloumi fries served with a spicy, creamy harissa yogurt dip. Finished with za’atar and optional pomegranate seeds, this appetizer is savory, tangy, and irresistible—perfect for sharing or enjoying as part of a mezze spread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 fries (serves 4–6)
- Category: Appetizer
- Method: Fried
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 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 (or regular flour)
- Vegetable oil, for frying
Instructions
- Mix harissa paste with Greek yogurt to make the dip. Top with pomegranate seeds if using, then set aside.
- Heat 2 inches of vegetable oil in a deep pan or wok to 325°F (165°C), checking with a thermometer.
- Cut each block of halloumi into 12 chunky fries (24 total).
- Combine flour and za’atar in a shallow bowl, then coat the halloumi fries in the mixture.
- Fry halloumi in batches for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
- Transfer fries to a serving plate, sprinkle with extra za’atar, and serve hot with harissa yogurt dip.
Notes
- Best served immediately for maximum crispiness.
- For a smoky twist, add smoked paprika to the flour mixture.
- To lighten the recipe, bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Air fry at 375°F (190°C) for 8–10 minutes as an alternative method.
- The harissa yogurt dip keeps in the fridge for 2–3 days.
Nutrition
- Serving Size: 4 fries with dip
- Calories: 220
- Sugar: 2g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
