Name: Halloumi Fries with Tangy Lemon Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 blocks halloumi cheese (about 225g each), cut into thick fries; 1/4 cup all-purpose flour; 1/2 tsp smoked paprika; 1/4 tsp black pepper; Vegetable oil for shallow frying; Fresh parsley, chopped (for garnish); 1/2 cup sour cream or Greek yogurt (for lemon cream); Zest of 1 lemon (for lemon cream); 1 tbsp fresh lemon juice (for lemon cream); 1 garlic clove, finely grated (for lemon cream); Salt, to taste (for lemon cream); Optional: a pinch of sugar to balance acidity (for lemon cream)

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Halloumi Fries with Tangy Lemon Cream are a crisp, savory delight that combines the salty richness of golden-fried cheese with the fresh zing of citrus. Each bite of these sturdy fries delivers a satisfying crunch followed by the unmistakable chew of halloumi. Paired with a cool, garlicky lemon cream dip, this dish is perfect as a shareable appetizer, elegant starter, or a flavorful snack served on a clean white plate for modern, minimalist presentation.

Why You’ll Love This Recipe

This recipe is the perfect balance of crispy, creamy, salty, and zesty. Halloumi is a naturally grillable cheese that retains its shape and texture under heat, making it ideal for frying into golden fries. The lemon cream dip cuts through the richness with just the right amount of tang, offering contrast and refreshment in every mouthful. Simple to prepare and quick to cook, it’s a dish that feels indulgent yet effortless—perfect for entertaining or casual evenings in.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Halloumi Fries:

2 blocks halloumi cheese (about 225g each), cut into thick fries
1/4 cup all-purpose flour
1/2 tsp smoked paprika
1/4 tsp black pepper
Vegetable oil for shallow frying
Fresh parsley, chopped (for garnish)

For the Lemon Cream:

1/2 cup sour cream or Greek yogurt
Zest of 1 lemon
1 tbsp fresh lemon juice
1 garlic clove, finely grated
Salt, to taste
Optional: a pinch of sugar to balance acidity

Directions

In a small bowl, combine flour, smoked paprika, and black pepper.
Pat the halloumi fries dry with a paper towel. Toss them in the seasoned flour until evenly coated, then shake off any excess.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Once hot, fry the halloumi in batches, turning to brown all sides—about 1–2 minutes per side.
Transfer fries to a paper towel-lined plate to drain. Keep warm.
In a bowl, whisk together sour cream or Greek yogurt, lemon zest, lemon juice, grated garlic, and salt. Adjust seasoning with more lemon juice or a pinch of sugar if desired.
Plate the hot halloumi fries on a white serving dish. Add a generous spoonful of lemon cream on the side.
Garnish with chopped parsley and additional lemon zest before serving.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 320 kcal

Variations

Spicy Version: Add a pinch of cayenne or chili flakes to the flour mix for a hint of heat.
Herb Blend: Mix in finely chopped rosemary or thyme with the flour for added aroma.
Tahini Dip: Replace lemon cream with a tahini-yogurt dip for a Middle Eastern-inspired twist.
Baked Option: Lightly oil and bake the coated halloumi at 425°F (220°C) for 15–18 minutes, flipping halfway through.
Citrus Variety: Swap lemon with lime or orange zest for a different citrus profile.

Storage/Reheating

These fries are best served fresh while crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer at 375°F (190°C) for 5–7 minutes until crisp again. The lemon cream can be made ahead and kept chilled for up to 3 days.

FAQs

Can I make halloumi fries in the air fryer?

Yes, coat the fries as directed and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through for even browning.

What type of halloumi should I use?

Choose firm, high-quality halloumi labeled for grilling or frying. Avoid pre-sliced or flavored versions for best results.

Is there a substitute for halloumi?

While halloumi is unique in its ability to hold shape, paneer or bread cheese may be used with similar frying methods.

Can I make the lemon cream ahead?

Yes, prepare the lemon cream up to 3 days in advance and store it in the refrigerator in an airtight container.

Can I use yogurt instead of sour cream?

Yes, Greek yogurt works well and provides a slightly tangier flavor with a lighter texture.

Why do my fries fall apart when frying?

Make sure the halloumi is well dried and that the oil is hot enough before frying. Handle gently during flipping.

Can I serve this as a main dish?

Yes, increase the portion size and pair with a fresh salad, couscous, or grilled vegetables for a balanced light meal.

What oil is best for frying halloumi?

Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

Can I freeze halloumi fries?

It’s not recommended to freeze halloumi after frying, as it affects texture. However, you can freeze the raw, floured fries and fry from frozen.

Is this dish vegetarian?

Yes, as long as the halloumi is made with non-animal rennet, it is suitable for vegetarians. Always check the packaging.

Conclusion

Halloumi Fries with Tangy Lemon Cream deliver the ultimate contrast of textures and flavors—crispy, golden edges with a chewy, salty center, balanced by a cool, citrus-infused dip. Easy to prepare and instantly impressive, this appetizer or snack is ideal for sharing and savoring. Whether you’re hosting friends or treating yourself, this recipe adds a touch of stylish indulgence to any occasion.

Halloumi Fries with Tangy Lemon Cream

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Author: Mia
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Crisp, golden halloumi fries served hot with a zesty lemon cream for dipping—an irresistible blend of salty, creamy, and tangy flavors perfect as a stylish snack or appetizer.

Instructions

In a small bowl, combine flour, smoked paprika, and black pepper.
Toss the halloumi fries in the flour mixture until well coated. Shake off excess flour.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat.
Once hot, fry the halloumi in batches, turning to brown each side evenly, about 1–2 minutes per side.
Transfer the fries to a paper towel-lined plate to drain and stay crispy.
In a bowl, stir together sour cream or Greek yogurt, lemon zest, lemon juice, garlic, and salt to make the lemon cream.
Adjust the lemon cream with more lemon or a pinch of sugar if needed.
Plate the hot halloumi fries on a white dish with a generous scoop of lemon cream on the side.
Garnish with chopped parsley and extra lemon zest for added brightness.
Serve immediately while the fries are crispy and hot.