These baked halloumi fries are crisp and crunch on the outside and just yielding on the inside, so they are perfect for dipping in your favourite salsa or dip.
Although I love fried halloumi, this recipe uses panko breaded halloumi, that is baked in the oven without any oil, making it delicious and lower in fat too.
Perfect for snacking, sharing boards, starters and buffets, this is an easy recipe that kids and adults will love.
These fries are very popular as a tapas or starter in restaurants, often deep fried, but they are very easy to make at home.
Deep frying, although tasty, is not the healthiest option, so in this version, the fries are baked in the oven.
You can even get the kids to help with the breading!
Why you will love this recipe
- Great for kids and adults.
- Simple 10 minute preparation, so prepare in advance and cook when you are ready.
- Cooks in just 20 minutes.
- Easy to vary the flavours with different herbs and spices.
- Really crispy outside and soft on the inside.
- Perfect for starters, buffets, snacking and brunch and tapas gatherings.
- Healthy, baked halloumi, rather than fried.
- Halloumi - one package of halloumi. I tend to buy the reduced fat version, but this recipe works with any variety.
- Flour - plain or all purpose flour.
- Egg - small free range egg.
- Breadcrumbs - panko breadcrumbs work best for this recipe as they are larger than normal bought breadcrumbs.
- Paprika - smoked paprika is a subtle sweet taste that also helps to colour the breadcrumbs slightly, as if they were fried.
See recipe card for quantities.
- Bowls - for breading
- Sharp knife
- Baking tray
Any one can make baked halloumi. There are no special skills involved, I promise.
Open the packet of halloumi, drain off the liquid and place on a sheet of kitchen towel and cover with another sheet.
Cut 5 slices lengthways, just less than a centimetre, then cut each slice into 3.
💭 Top Tip
- It's important to drain the halloumi as when you cut it the water starts to leech out. Use another piece of towel to cover the halloumi for a few minutes to soak up as much moisture as possible. If you skip this step the fries tend to spread in the oven and won't hold their fry or chip shape.
In the meantime get everything ready for breading.
I find it's easier to get everything ready in separate pots with flour, beaten egg and the panko paprika mix.
Get a large non stick baking tray to hand. I find it's better to use a reusable baking mat as the food just slides off.
The next bit sounds simple: dip each piece in the flour then the egg and finally the panko. However, if you do this you will find that you've run out of panko because it's all stuck to your hands!
It's better to put 4 pieces in the flour with your left hand then use the same to drop them in the egg. Add another 4 pieces to the flour then use your right hand to turn the pieces in the egg before using the left hand to dip in the panko. Better still get some little hands involved in the kitchen and get the kids to help!
Lay the breaded halloumi on the oven tray. The paprika gives them the start of a golden colour before they are baked because there won't be any oil added.
⏲️ Baking Time
Bake in a preheated oven at200 C / 400 F / 180 FAN / Gas 6 for 20 minutes.
Turn the breaded halloumi over after 10 minutes.
🥗 Side Dishes
- mango chutney
- sriracha mixed with mayonnaise
- honey and mustard mixed with mayonnaise
- Panko - make your own version at home. Put white bread, without the crusts, in a food processor to make breadcrumbs and then bake in the oven for 10 minutes . Allow to cool before using. Alternatively, buy large breadcrumbs, rather than the fine yellow ones.
- Smoked paprika - use normal paprika or turmeric instead.
- Spice - use half a teaspoon of chilli powder or salt, freshly ground black pepper, ground cumin or cajun spice.
- Herbs - use a teaspoon of dried mixed herbs, oregano, basil or parsley.
- Refrigerator - cool, cover and store for up to 3 days.
- Freezer - open freeze before baking then pack into containers for up to 6 months. Cook from frozen and allow an extra 5 minutes.
- To reheat - in a hot oven for 5 minutes.
Halloumi is an unripened cheese that tastes slightly salty, as it is a brined cheese. It originally comes from Cyprus and can be made with cow, sheep or goat's milk.
It can be eaten raw, but it is often served cooked in a griddle pan or on a grill, as it has a high melting point and keeps its shape.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More recipes using panko breadcrumbs
More party food recipes to try
Baked Halloumi Fries
- 225g halloumi
- 2 tablespoon flour
- 1 egg beaten
- 50 g panko breadcrumbs
- 3 teaspoon smoked paprika optional
- Cut the halloumi into 5 slices lengthways, then cut each slice into 3, giving 18 fries.
- Lay the fries on kitchen paper and cover with another piece to mop up excess moisture.
- Put the egg, flour into separate shallow pots.
- Preheat the oven to 190 C and prepare an oven tray.
- Dip the pieces into flour then egg then panko and place on the baking tray.
- Bake for 10 minutes before turning over then baking for a further 10 minutes.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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Thanks Juliette. I can guarantee they won't last long!
Thanks so much Gala!
Great easy recipe! I like we can prepare in advance and bake when ready. Thank you for sharing!
My teenagers are going to love these. Thanks so