Delicious salty halloumi cut into sticks and coated in panko breadcrumbs for a delicious crispy and cheesy side dish or appetiser that everyone will love. Baked instead of fried, these are so simple to make, with just 4 ingredients and they are ready in under 30 minutes.
We LOVE halloumi. It has the most amazing texture and keeps its shape when cooking, making it perfect for breading and turning into halloumi fries (or halloumi sticks). This is our favourite way to cook halloumi. Baked instead of fried to not only make them a little bit lighter, but also makes them much less messy to make.
Why you will love it
- A delicious way to use halloumi - This is one of our favourite ways to use halloumi.
- Baked instead of fried - Save calories and no hot oil splashing around. Win win! We have given an air fryer version below too.
- Easy party food - These are a real crowd-pleaser. You can make them up and then put them in the oven when your guests arrive.
- Recipe can be doubled - Or you could even triple it. This is so easy to scale up if you are making them for a big crowd.
- Can be made in advance - You can assemble the fries and then keep them in the fridge until you are ready to cook them.
- Halloumi - This is the star of the dish. To get the best baked halloumi, then use full fat halloumi rather than reduced fat. You can use a supermarket own "grilling cheese" instead if you prefer.
- Flour - This helps to soak up any moisture from the halloumi, which helps them to get nice and crispy.
- Egg - This is what helps the breadcrumbs stick to the halloumi.
- Breadcrumbs - We used panko breadcrumbs because they help the halloumi fries to get really crispy. You can use any breadcrumbs though. You can also use crushed rice krispies, which is also a gluten free alternative to breadcrumbs.
A full ingredients list with measurements is in the recipe card below.
What is Halloumi?
If you haven’t had halloumi before, then you are seriously missing out and this is one of our favourite halloumi recipes. You are in for a treat! The semi-hard cheese originated from Cyprus and although it doesn’t taste like much straight from the packet, it tastes amazing once cooked and has a whole different texture.
It can be made from cow, sheep or goat’s cheese, and has quite a salty flavour – which is what we love about it. Because of its high melting point, it’s great for grilling, baking and frying and it keeps its shape making it perfect for halloumi fries.
How to make Halloumi Fries - Step by step
One: Preheat your oven to 180°C/350°F/Gas 4. Coat the halloumi strips in the flour. Shake off the excess and then dip into the egg. Put into the breadcrumbs and coat completely.
Two: Line a baking tray with baking paper and place the coated halloumi onto it.
Three: Cook for 25 minutes, flipping halfway through.
Here are some of our favourite main dishes that go perfectly with this halloumi fries recipe:
Air Fryer Halloumi Fries
Whilst baking these halloumi sticks does get them nice and crispy, thanks to the panko breadcrumbs, if you want to get the crispy levels closer to frying, but without all the calories, then you can air fryer them.
Follow all the instructions for assembling the halloumi fries and then put them in a single layer in the air fryer at 180°C for 6-8 minutes, turning half way through. The perfect halloumi fries in an air fryer.
Store: Halloumi fries are best eaten straight out of the oven. As they cool, the halloumi will harden again and it is best when a little soft. However, if you do have any leftover then once fully cooled you can put them in an air tight container and store in the fridge for 2 days.
Freeze: We don't recommend freezing these.
Reheat: You can reheat these in the oven for 6-8 minutes, or in the air fryer for 3-4 minutes. You can eat them cold too. We like to chop them up and add them to a salad.
Frequently Asked Questions
Halloumi is high in protein and calcium, but it is also high in fat and salt, so keep an eye on portion size.
There are 560 calories in a portion, however number will be slightly inflated as not all of the flour, breadcrumbs or egg is used.
Yes! If you have any leftover block of halloumi, you can put it in a freezer bag and it will store for up to 2 months.
Just make sure you use gluten free breadcrumbs and flour and make sure that there is no cross contamination.
• You could season the flour with some chilli powder and paprika if you wanted some extra flavour.
• If you didn't have any egg, then you could use mayonnaise instead. Using a vegan mayo would make this egg free too.
• Breading these can get a little messy. Use one hand to roll in flour and egg and then drop it in the breadcrumbs and use the other hand to coat. Keeping one wet hand and one dry hand stops you getting in to a sticky mess.
• Cooking times may vary, as every brand of halloumi is different. Halloumi gets soft, so be careful when you turn them over.
• Ensure that there is enough room on the baking try so they don't touch. This will help them to get crispy.
• Because of the way that halloumi is formed it is hard to cut them all the same so don't worry about it too much.
• Can't find halloumi? You can use paneer instead.
More side dish recipes
Baked Halloumi Fries
- 225 g halloumi - cut into chips
- 1 egg - whisked
- 4 tablespoon flour
- 60 g panko breadcrumbs
- Preheat your oven to 180°C/350°F/Gas 4. Coat the halloumi strips in the flour. Shake off the excess and then dip into the egg. Put into the breadcrumbs and coat completely.
- Line a baking tray with baking paper and place the coated halloumi onto it.
- Cook for 25 minutes, flipping halfway through.
- The nutritional information listed here will be slightly inflated as not all of the flour, breadcrumbs or egg is used.
- We haven't added any flavours to these halloumi fries, but you could season the flour with some chilli powder and paprika if you wanted some extra flavour.
- If you didn't have any egg, then you could use mayonnaise instead. This also means that you aren't wasting any egg, but we usually just cook up the leftover egg as a snack. Using a vegan mayo would make this egg free too.
- Breading these can get a little messy. My tip would be to use one hand to roll in flour and egg and then drop it in the breadcrumbs and use the other hand to coat. Keeping one wet hand and one dry hand stops you getting in to a sticky mess.
- Cooking times may vary, as every brand of halloumi is different. Some is a lot softer than others, so you will need to be careful when you turn them over.
- Ensure that there is enough room on the baking try so they don't touch. This will help them to get crispy.
- Be careful when they come out of the oven as they will still be quite soft, however they will harden as the cool.
- Ideally all the fries will be cut the same shape to unsure they cook evenly, however because of the way that halloumi is formed it is hard to cut them all the same so don't worry about it too much.
- Can't find halloumi? You can use paneer instead.