1 block or 225g Haloumi
3 tablespoons breadcrumbs (I love panko for this)
1 Egg
Garlic granules
Onion powder
Cayenne or Chilli pepper
Sunflower or Rapeseed Oil
For The Spicy Dip:
2 tablespoons of greek or natural yoghurt
A squeeze of Lemon Juice
Pinch of Sea Salt
1/2 tsp Harissa paste or chilli sauce if you don’t have harissa.
METHOD:
1). Slice the haloumi into strips like chips approx 1cm cubed. Place the flour, garlic granules, onion powder and cayenne into a wide, shallow bowl and stir to combine. In a separate wide, shallow bowl, whisk the milk and egg together. Finally, add the breadcrumbs into a third wide, shallow bowl.
2). Separately, combine the yogurt, harrisa or chilli, lemon juice and salt in a bowl and set aside.
3). Dip the haloumi strips into the seasoned flour, then into the egg mixure and finally into the breadcrumbs.
4). Heat the oil in a wide, shallow frying pan over a medium to high heat. To check if the oil is hot enough, pop a pinch of the breadcrumbs in and if they sizzle, you can start to add the haloumi fries gently, turning over after a couple of minutes on each side until evenly crisp.
5). Serve with the spicy dip.
