Baked Halloumi Fries
Crunchy golden baked Halloumi fries, perfect for entertaining.
Ingredients
- 225 g Halloumi cheese cut in to ½ inch strips
- 1 egg
- 60 g yellow cornmeal or almond or coconut flour gluten-free
- sea salt or herbamare
- white pepper
Homemade Ketchup
- 180 g tomato paste
- 90 g maple syrup or agave nectar
- 80 ml cold water
- 50 ml apple cider vinegar
- herbamare or sea salt
- 1 garlic clove crushed
Instructions
- Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted). Line a baking tray with a My Relationship with Food silicone baking mat or parchment paper.
- For the ketchup: In a medium sized saucepan combine the tomato paste, maple syrup, water, apple cider vinegar, garlic and season with Herbamare. Whisk until smooth over a medium heat and bring to a boil. Then reduce the heat to low, cover and let it gently simmer for 30 minutes, stirring occasionally.
- Remove from the heat and either serve warm or leave to cool. Ketchup, stored in an airtight Kilner type jar can be kept in the fridge for 2 weeks
- For the Halloumi fries: Cut the Halloumi into 7 strips down its length and then into 14 chips (approx. 1/2inch thickness)
- Crack the egg into a shallow dish, season lightly with sea salt or Herbamare and white pepper
- Dip the Halloumi “fries” into the beaten egg, then into the cornmeal (almond or coconut flour) and place on your pre-lined baking mat.
- Place in the preheated oven for 20 minutes, turning the fries over after 10 minutes, until golden and crispy
- Remove from the oven and serve straight away with the homemade ketchup.
- Enjoy!
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Notes
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LISA’S TIP - I love to serve these with salsa or they’re equally delicious with guacamole (homemade if possible) – but my homemade ketchup if a definite must if you have time – and the fries are at their most delicious served hot, straight from the oven to the table.
If any of your guests are intolerant to egg, you could replace the egg with 2 tbsp. almond or your preferred milk. If you would prefer to keep these grain-free then the cornmeal can be replaced with almond or coconut flour.