Everyone’s been in the position before where friends have popped around for a cuppa and stayed longer than expected leading to the eventuality of making some snacks for guests.
This recipe uses one of the greatest Cypriot exports; Halloumi. Use good quality halloumi, it makes a difference.
The dipping sauce goes great with meatballs and pasta to.
This recipe can be made in less than 30 minutes.
For the Halloumi fries
500g Halloumi, patted dry with kitchen paper, cut into chunky chips
½ Cup Plain Flour
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 pinch Cayenne
Salt & Pepper
For the Marinara Sauce
1 x 400g Tin Plum Tomatoes
2 tbsp + 1 tsp Olive Oil
1 tbsp Mixed Herbs
1 tsp Oregano
2 Cloves Garlic, crushed
Small Bunch Basil, finely sliced
Salt & Pepper
Heat a deep fryer to 170C.
Add the teaspoon of oil to a small saucepan on a low heat. Add the crushed garlic and herbs and fry for 3 minutes.
Add the plum tomatoes including juice, olive oil and basil and bring to a simmer. Allow to cook for 10 minutes. Blend and season to taste. Keep warm.
Combine the flour, garlic powder, paprika, cayenne and salt and pepper on a baking tray ensuring they are thoroughly mixed. Coat the halloumi chips in the flour shaking off any excess.
Deep fry the halloumi for 2-3 minutes, until golden and crisp. Drain on kitchen paper.
Serve hot with the marinara dipping sauce on the side.