Crispy Baked Halloumi Fries with Honey-Chilli Drizzle
Golden sticks of halloumi baked until the crust crackles and the centre goes soft and salty, finished with a warm honey-chilli drizzle and a cooling yogurt dip.
Because they bake rather than deep-fry, they come together on one tray with almost no mess, and they're on the table in well under half an hour. The sweet heat of the drizzle against the salty cheese is the part people remember.
Serve them as they are with a bowl of cold yogurt dip, or pile them onto a platter for sharing. They're best eaten hot, while the crust is still crisp and the cheese still soft.
Ingredients
- 2 x 225 g blocks halloumi
- 3 tablespoons plain flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons runny honey
- 1 teaspoon chilli flakes (or to taste)
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon sesame seeds, lightly toasted
- For the dip: 200 g thick Greek yogurt
- For the dip: 1 small garlic clove, crushed
- For the dip: 1 tablespoon fresh lemon juice and a pinch of salt
Instructions
- Heat the oven to 220°C (425°F) and line a large baking tray with baking paper.
- Pat the halloumi blocks dry with kitchen paper, then cut each block into 8 thick batons, roughly 2 cm wide.
- In a shallow dish, mix the flour, smoked paprika, garlic powder and black pepper. Toss the halloumi batons in the seasoned flour until lightly coated all over, shaking off any excess.
- Arrange the batons on the tray in a single layer, leaving space between them, and drizzle with the olive oil.
- Bake for 12–15 minutes, turning once at the halfway point, until the fries are golden and crisp at the edges and the cheese has softened inside.
- While they bake, warm the honey with the chilli flakes in a small pan over a low heat for about 1 minute, then stir in the lemon juice. Set aside.
- For the dip, stir the yogurt with the crushed garlic, lemon juice and salt.
- Transfer the hot fries to a serving plate, spoon over the honey-chilli drizzle, then scatter with parsley and toasted sesame seeds. Serve immediately with the yogurt dip.
Cook’s tips
- Dry the halloumi thoroughly before coating — surface moisture is what stops the crust from crisping.
- Cut the batons to an even thickness so they cook at the same rate.
- Warm the honey only gently; if it bubbles hard it will thicken and won't drizzle.
- These are at their crispest straight from the oven, so serve them the moment they're done.
Substitutions
- Use hot smoked paprika if you want a deeper, smokier crust.
- Maple syrup works in place of honey if you'd prefer a vegan drizzle.
- Swap the yogurt dip for a lemon-tahini sauce to keep the whole plate dairy-light apart from the cheese.
- A pinch of dried oregano in the seasoned flour adds a nice herby note.
Storage & reheating
Halloumi fries are best fresh. If you have leftovers, keep them in an airtight container in the fridge for up to 2 days and re-crisp them in a hot oven or air fryer at 200°C (400°F) for 4–5 minutes. Keep the drizzle and dip separately and add them after reheating.
FAQ
Can I make these halloumi fries in an air fryer?
Yes. Cook them at 200°C (400°F) in a single layer for 10–12 minutes, shaking the basket once, until golden. You may need to work in two batches so the fries aren't crowded.
Do I have to use flour?
It isn't strictly necessary, but a thin flour coating helps the paprika stick and gives a slightly crispier shell. Cornstarch works too if that's what you have.
Why did my halloumi go rubbery?
Halloumi turns firm and rubbery if it's overcooked past the point where it softens. Pull it out as soon as the edges are golden — a few minutes too long makes a big difference.
