These crispy, golden brown Halloumi Fries are perfectly crunchy outside with a warm, creamy cheese inside. Lightly breaded in a flavorful, low carb coating, they make an irresistible snack or appetizer.
FREE EASY KETO DINNERS EBOOK
Jump to:
- ❤️ Why You'll Love This Halloumi Fries Recipe
- 🛒 Ingredients for Gluten-Free Halloumi Fries
- 🔪 How to Make Keto Halloumi Fries
- 🍴 What Sauces Go With Halloumi Fries
- ☑️ Storage Instructions
- 💡 Tips
- 🔄 Substitutions and Additions
- What is Halloumi Cheese?
- Do These Have a Strong Cheese Flavor?
- Why is My Breading Falling Off During Frying?
- Can Halloumi Fries Be Made Ahead of Time?
- How Do I Know When the Fries are Done?
- 🍽️ More Appetizer Recipes
❤️ Why You'll Love This Halloumi Fries Recipe
- Creamy halloumi cheese
- Coated in a gluten-free and Keto friendly breading
- Fried until crunchy and golden
- Low carb substitute for French fries
- Quick and easy to make
Halloumi Fries are everything to love about cheese sticks, but with a crispier bite and a whole lot more flavor. Each piece is coated in a light, low-carb breading that fries up golden brown while the halloumi stays soft and creamy inside. They’re quick to make, fun to serve, and perfect for dipping into your favorite sauce.
Whether it’s party snacks, a simple lunch, or a side dish with flair, these fries check all the boxes. They’re satisfying without being heavy and bring a cheesy crunch that’s hard to resist. Serve them hot and watch how fast they disappear.
If you love this cheese fries recipe, you should also try my Zucchini Fries and Avocado Fries.
🛒 Ingredients for Gluten-Free Halloumi Fries
- Halloumi cheese
- Parmesan cheese
- Almond flour
- Egg
- Smoked paprika
- Garlic salt
- Ground black pepper
- Avocado oil (for frying)
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Cutting board
- Sharp knife
- Saucepan
🔪 How to Make Keto Halloumi Fries
Rinse your halloumi cheese block, then pat completely dry using paper towels. Cut into thin sticks to resemble French fries.
In a shallow bowl, add in the egg and whisk, then set aside.
In a separate shallow bowl, add in the parmesan cheese, almond flour, smoked paprika, garlic salt and ground black pepper, then whisk to combine.
For this recipe, I decided to use finely grated parmesan cheese (crumbs), as opposed to grating it on a micro plane as I usually do. I prefer the texture it gives them once they are fried.
Take each stick of halloumi and dip it in the egg, allowing any excess to drip off.
Next, dip it in the breading, without pressing down, to give you a light coating.
Repeat the process with all the fries and set them on parchment paper.
Heat a saucepan to medium and add in your oil. You can either shallow or deep fry them, I decided to shallow fry them since I didn’t want to waste the extra oil.
Add in the fries in batches of 4-5 each, so you don’t bring down the temperature of the oil. They only need a few minutes to get golden and perfectly crunchy.
Allow them to drain on paper towels while you fry the next batch.
They are best served while hot. You can serve them just as they are or with one of the dipping sauces I will list below.
🍴 What Sauces Go With Halloumi Fries
- Zesty Dipping Sauce
- Boom Boom Sauce
- Creamy Dill Sauce
- Homemade Marinara
- Honey Mustard Sauce
- Remoulade Sauce
☑️ Storage Instructions
Though better freshly fried, you can store leftovers in an airtight container for up to 3 days.
You can also freeze the cooked fries. First, lay them in on a baking sheet in the freezer for about an hour, then transfer to a bag in the freezer for up to 2 months.
💡 Tips
- Rinse: Always rinse and dry halloumi cheese before slicing to help the breading stick.
- Slice: Cut your fries evenly so they cook in the same time and all get perfectly golden.
- Coat: Use super fine almond flour for the best texture in the breading.
- Rest: Let your fries rest on parchment before frying to help the coating set.
- Fry: Only fry a few at a time to keep the oil hot and avoid soggy fries.
- Drain: Drain on paper towels to soak up any extra oil and keep them crisp.
- Serve: These are best hot, so plan to serve them right away for maximum crunch.
🔄 Substitutions and Additions
- Cheese options: Mix in grated mozzarella or sharp cheddar with the parmesan for a different cheesy twist that still fries up nicely.
- Spicy: Add a pinch of cayenne pepper or chili powder to the breading for a little heat in every bite.
- Seasonings: Swap smoked paprika for ground cumin or try a dash of za’atar or Italian seasoning for extra flavor.
- Shapes: Cut halloumi into wedges, cubes, or thicker sticks for a variety of sizes perfect for snacking or sharing.
- Air Fryer: Cook at 400°F for 8 to 10 minutes, flipping halfway, until crispy and golden brown.
- Oven Baked: Bake at 425°F for 15 to 18 minutes, turning once for even browning with less oil.
- Toppings: Sprinkle hot fries with lemon zest, cracked black pepper, or chopped fresh herbs for extra flavor and color.
What is Halloumi Cheese?
Halloumi is a firm, brined cheese that holds its shape when cooked, making it perfect for frying or grilling. It has a salty, creamy flavor and a texture that turns soft and chewy when heated.
Do These Have a Strong Cheese Flavor?
Halloumi has a savory, salty flavor that’s milder when cooked. The breading adds extra texture and balances out the saltiness.
Why is My Breading Falling Off During Frying?
If the oil isn’t hot enough or the breading didn’t have time to set, it can slide off. Let the coated fries rest before frying and make sure the oil is properly heated.
Can Halloumi Fries Be Made Ahead of Time?
Yes, bread them and freeze uncooked fries on a baking sheet. When ready, fry straight from frozen until golden and crispy.
How Do I Know When the Fries are Done?
They should be a deep golden brown and crispy on the outside, which only takes a few minutes per batch.
🍽️ More Appetizer Recipes
- Dill Pickled Devilled Eggs
- Garlic Butter Steak Bites
- Keto Crab Cakes
- Garlic Parmesan Chicken Wings
- Keto Coconut Shrimp
- Spinach Artichoke Stuffed Mushrooms
FREE 20 EASY KETO RECIPES EBOOK
Halloumi Fries
Ingredients
- 8 ounces Halloumi cheese
- ¼ cup parmesan cheese, grated
- 3 tablespoons super fine almond flour
- 1 whole egg, beaten
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- Avocado oil for frying
Instructions
- Rinse your halloumi cheese block, then pat completely dry using paper towels. Cut into thin sticks to resemble French fries.
- In a shallow bowl, add in the egg and whisk, then set aside.
- In a separate shallow bowl, add in the parmesan cheese, almond flour, smoked paprika, garlic salt and ground black pepper, then whisk to combine. For this recipe, I decide to use finely grated parmesan cheese (crumbs), as opposed to grating it on a microplane as I usually do. I prefer the texture achieved once they are fried.
- Take each stick of halloumi and dip it in the egg, allowing any excess to drip off.
- Next, dip it in the breading, without pressing down, to give you a light coating.
- Repeat the process with all the fries and set them on parchment paper.
- Heat a saucepan to medium and add in your oil. You can either shallow or deep fry them, I decided to shallow fry them since I didn’t want to waste the extra oil. Add in the fries in batches of 4-5 each, so you don’t bring down the temperature of the oil. They only need a few minutes to get golden and perfectly crunchy.
- Allow them to drain on paper towels while you fry the next batch.
- They are best served while hot and I served mine with my Zesty Dipping Sauce, but I have a number of other sauces on the site you can also try.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe
Leave a Comment or Review