Crispy Halloumi Fries with Tzatziki
Golden, squeaky-hot cheese fries fried until the outside crackles and the inside stays creamy. Serve with cool, garlicky yogurt sauce for the perfect Mediterranean snack or side.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- ¾ lb halloumi cheese, block
- 3 tablespoons olive oil
- ½ cup Greek yogurt
- 1 clove garlic, clove
- ½ lemon lemon
- ¼ teaspoon each salt and pepper
Instructions
- 1
Remove the halloumi block from the packaging and pat it completely dry with paper towels on both sides, pressing gently to absorb all moisture so it will fry crispy.
- 2
Place the halloumi on a cutting board and slice it lengthwise into eight strips, each about 0.5 inches wide and 0.25 inches thick, like french fry shapes.
- 3
Mince the garlic clove until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Stir the minced garlic into the Greek yogurt in a small bowl, then squeeze in the juice from the half lemon and stir until combined, creating your tzatziki sauce.
- 5
Pour 3 tablespoons of olive oil into a 12-inch skillet and heat over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Carefully place half the halloumi strips into the hot oil, leaving a small space between each one so they cook evenly, not touching.
- 7
Cook the first batch without moving them for 2 minutes, watching until the bottom turns golden honey-brown and begins to look crispy at the edges.
- 8
Flip each halloumi strip with a thin spatula and cook the second side for another 90 seconds until it also turns golden brown and the cheese no longer sticks to the pan.
- 9
Transfer the cooked halloumi fries to a paper towel-lined plate and let them rest for 1 minute so excess oil drains off and the exterior stays crispy.
- 10
Repeat steps 6–9 with the remaining halloumi strips using the same skillet with the oil remaining in the pan.
- 11
Arrange all halloumi fries on a serving plate, sprinkle with a pinch of salt and pepper, and serve immediately with the tzatziki sauce in a small bowl on the side for dipping.
Tools you’ll need
- paper towels
- cutting board
- knife
- small bowl
- spoon
- 12-inch skillet
- thin spatula
- small plate
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