Ingredients
360g 4Real halloumi cheese,
2 cups canola oil (or other natural oil)
2 large Watson's Farm eggs , whisked
FLOUR DREDGE:
1/2 cup plain flour
1 tbsp Italian herbs
1 tbsp smoked paprika (sub ordinary paprika)
1 tsp ground white pepper (sub black pepper)
CRUMBING:
1 cup panko breadcrumbs – or ordinary breadcrumbs
1/4 tsp salt
YOGHURT GARLIC DIPPING SAUCE:
1/2 cup plain 4Real Milk natural yoghurt
1 garlic clove, finely grated using a microplane
1/2 tsp lemon juice (sub white vinegar)
1 tsp extra virgin olive oil
1/4 tsp salt
Method
Garlic dipping sauce
Mix ingredients in a bowl and set aside for at least 20 minutes to let the flavours develop. Cut the halloumi into fries around 1.5cm thick. The length will depend on the shape of your halloumi.
Dry – Pat halloumi mostly dry using tea towels.
Prep – Using 3 bowls large enough to toss the halloumi, put the eggs in one bowl, mix Flour Dredge in another and mix Crumbing ingredients in a third.
Crumb – Dip a halloumi fry in flour, shake off excess. Dip in egg, allow excess to drip off. Coat in breadcrumbs, pressing to adhere, then place on tray. You can do two at a time. Toss halloumi in breadcrumbs (by tossing the bowl) so you don't have to touch.
Heat oil in a medium saucepan over high heat until it reaches 180°C. Fry five halloumi sticks at a time for 90 seconds. Drain on a paper towel lined tray. Repeat with remaining halloumi.
Serve hot with yoghurt garlic dipping sauce.
