1 block or 225g Haloumi
3 tablespoons breadcrumbs (I love panko for this)
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.
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.