These crisp and slightly salty shallow fried halloumi chips make great party finger food. If you love fries and love cheese, then these are sure to go down a storm. Dip them in this tasty yoghurt-based dip for a mouth-wateringly tasty snack.
- 170g pot Greek yogurt
- 1 lemon - zested and juiced
- ½ tsp chilli powder
- 80g gluten and wheat free plain flour (I use Doves Farm)
- 3 tbsp zaatar - plus extra for serving
- 2 x 250g blocks halloumi
- Vegetable oil - for frying
- Salt and black pepper
Start by cutting the halloumi into equally sized pieces, around 1.5cm in thickness.
Mix the yogurt with the lemon zest, 1 tbsp of the juice and some seasoning. Stir in the chilli powder.
On a large plate, stir the zaatar into the flour and then roll the halloumi in the flour mix so that it is evenly coated. In a large heavy based pan if possible, heat the oil until it is 180C on a cooking thermometer (or a cube of bread browns in 20 seconds). Carefully place the halloumi into the oil in batches and cook for 2 minutes until crispy and golden in colour. Drain on to another plate covered in kitchen paper.
Sprinkle over some zaatar and serve the chips hot with the spicy yogurt dip.
These halloumi chips also taste delicious dipped in a gluten and wheat free sweet chilli sauce.