Halloumi fries with avocado dip
Forget everything you think you know about halloumi cheese and let us introduce you to an improved, crunchier and crispier version of this delicacy. Salty halloumi fries with an irresistibly creamy avocado dip. A divine low-carb snack or a full meal? You decide!
USMetric
servingservings
Ingredients
- 6 oz. 175 g halloumi cheese
- oil for frying*
Avocado dip
- 1 1 avocadoavocados
- ½ cup 125 ml sour cream or crème fraîche
- 1 1 garlic clove, pressedgarlic cloves, pressed
- 1 tsp 1 tsp hot sauce or tabasco
- 1 tsp 1 tsp lemon juice
- 1 tbsp 1 tbsp fresh cilantro, chopped
- salt and ground black pepper
www.dietdoctor.com
Making low carb simple
Instructions
- Peel the avocado and remove the pit. Mash coarsely with a fork.
- Mix avocado with sour cream (or crème fraiche) and the rest of the ingredients. Salt and pepper to taste and set aside until serving.
- Cut the halloumi lengthwise into sticks. Wipe them thoroughly with paper towels, otherwise they will splash when you put them in the oil.
- Heat the oil to approximately 350°F (180°C) in your deep fryer or frying pan with high edges. The temperature is good if it sizzles properly when you add the halloumi. If you're using a frying pan, it's enough to use as much oil as needed to cover about half the height of the halloumi sticks when you put them in the pan.
- Fry the sticks on each side for a few minutes. They are ready when they are golden brown and crispy on all sides. Dip and enjoy!
Tip!
Eat them while they are still hot. Then they are crispy on the outside and soft on the inside. Once it gets cold, the halloumi becomes hard and rubbery. In that case, you can cut the sticks into pieces and use them instead of bread croutons.
*What kind of oil should I use when I deep-fry?
We recommend that you use a heat stable oil low in omega-6 for example coconut oil (not virgin), avocado oil, ghee or lard as your number one choice.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
This recipe looks yummy-- I look forward to trying it, although the only haloumi I've found locally (northern California) was at Whole Foods, and it was super expensive!
I cooked in macadamia oil with sour cream/avo mix.. nothing else and even that was scrumptious!
I'll definetely be doing it again and maybe with some chilli
Freezing and thawing cheese/dairy can sometimes be a problem as the texture of the cheese may change as it thaws.
They may lose their crispiness when reheated.
Comfort food level 10!!!
There are some other similar kinds of cheese that may be known by different names in different areas. Bread cheese, fry cheese, or queso fresco. You want a fresh tasting cheese that softens but doesn't melt at high temperatures.