Halloumi Fries with Harissa Yogurt
Ingrediënten
For the Harissa Yogurt:
- 1 tablespoon harissa paste
- 6 ounces Greek yogurt
- 1 tablespoon pomegranate seeds optional
For the Halloumi Fries:
- 2 9-ounce blocks halloumi cheese
- 3 tablespoons za'atar plus extra for sprinkling
- 2 tablespoons gluten-free all-purpose flour
- Vegetable oil for frying
Servings: 6
Instructies
- Harissa Yogurt:
- Mix the harissa paste with the Greek yogurt.
- If desired, sprinkle with pomegranate seeds, and then set it aside.
- Halloumi Fries:
- Fill a deep-sided pan or wok with 2 inches of vegetable oil and heat it to 325°F.
- Use a thermometer to keep the temperature constant.
- Cut each block of halloumi into 12 chunky fries, so you have 24 in total.
- Mix the za'atar with the gluten-free all-purpose flour in a wide, shallow bowl.
- Toss the halloumi pieces into the za'atar and flour mixture, coating them evenly.
- Lower the halloumi fries into the hot oil with a slotted spoon, and fry them in batches for 2 to 3 minutes, or until they turn golden.
- Lift the fried halloumi fries onto paper towels to absorb any excess oil, then transfer them to a warm serving plate.
- Sprinkle with a little extra za'atar and serve with the harissa yogurt dip.
- Enjoy your Halloumi Fries with Harissa Yogurt!
Notes / Tips / Wine Advice:
You can optionally sprinkle pomegranate seeds onto the harissa yogurt for a sweet note.
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