Za'atar Halloumi Fries with Chili Honey
Golden halloumi fries get a za'atar crust and a sharp chili honey drizzle for a stacked snack in under 30 minutes.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (138 reviews)
INSPIRED BY
Inspired by mezze platters, diner cheese fries, and the Theo rule that a snack should arrive crisp and stacked.
Story
Theo took the cheese-fry route and sent it through the mezze lane. Salty halloumi gets a za'atar panko jacket, then the whole stack gets hit with chili honey and mint. Put these on the table hot and watch the plate get cleared.
By Theo
Ingredients
- 8 ounces halloumi cheese, cut into fry-size sticks
- 1/3 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs
- 2 teaspoons za'atar
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 cup honey
- 1 teaspoon Calabrian chili paste
- 1 tablespoon chopped fresh mint
Instructions
- Heat the oven to 425 F and line a sheet pan with parchment, then brush the parchment with half of the olive oil.
- Set out the flour, beaten egg, and panko mixed with za'atar and salt in three shallow bowls.
- Coat each halloumi stick in flour, dip it in egg, and roll it in the za'atar panko until fully covered.
- Arrange the coated sticks on the sheet pan, drizzle with the remaining oil, and bake for 10 minutes.
- Turn the fries and bake for 8 minutes more until crisp and deeply golden at the edges.
- Stir the honey and chili paste together, scatter mint over the fries, and serve hot with the chili honey.
Chef Tips
- Pat the halloumi dry before breading so the coating clings.
- Give the fries space on the pan or they will steam instead of crisp.
- Use hot honey for an even faster dip, then add a squeeze of lemon.
- These are best straight from the oven, when the centers are still springy.
Cook's Notes
- **Coating:** Pat the halloumi dry before breading.
- **Crisping:** Leave space between fries on the sheet pan.
- **Serving:** Bring them out hot with the chili honey ready.