At first I wasn’t sure if people would want to take the time to coat cheese in bread crumbs and fry it. But after trying it out one night, I decided that everyone is going to want to do it, so here we freakin’ go. These are pretty much your gooey, salty, fatty, crispy, crunchy DIY mozzarella sticks, except we’re using Halloumi, which holds its shape really nicely and cuts through the richness of the breading. We’re also adding some rosemary to the dredge plus a drizzle of honey to finish things off to, you know, keep it classy. – Tahini Baby by Eden Grinshpan with Rachel Holtzman, Penguin Canada
Rosemary-Honey Halloumi Fries
Servings 4 servings
Ingredients
- 8 fresh rosemary sprigs
- 1 cup panko bread crumbs Freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 8-ounce package Halloumi, rinsed and patted dry
- 1 cup refined avocado or grapeseed oil
- 1/4 cup honey plus more to taste, for serving
Instructions
- Strip the needles from 5 of the rosemary sprigs and finely chop them.
- On a large plate, combine the chopped rosemary with the panko and season with a few cracks of pepper. Add the flour to another large plate and season with pepper. And in a medium shallow bowl, beat the eggs and season with pepper.
- Slice the Halloumi into ½-inch-thick fry shapes. Gently pat them dry again. In small batches, coat the Halloumi in the flour, followed by the eggs, and then the rosemary panko. Continue with the remaining pieces of Halloumi.
- Line a baking sheet with paper towels.
- Heat the oil in a large skillet over medium heat. When the oil shimmers, add enough fries to comfortably fit in the pan without overcrowding and fry until golden, about 2 minutes per side. Use a slotted spoon to transfer the fries to the lined baking sheet and repeat with the remaining Halloumi.
- Remove the needles from the remaining 3 rosemary sprigs and fry just until crisp, about 30 seconds.
- Place the fries in a shallow bowl, top with the fried rosemary needles, and drizzle with the honey. Serve hot.
Notes
Excerpted from Tahini Baby by Eden Grinshpan with Rachel Holtzman. Copyright © 2025 by Eden Grinshpan. Photography by Chris Bernabeo. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Posted in Salads & Sides