Halloumi salt and vinegar fries with tartare sauce
- Preparation and cooking time
- Total time
- plus resting time
- Easy
- Serves 4
Ingredients
- for frying sunflower oil, for frying
- 2 x 250g blocks halloumi
- 1 1/2 tsp cider vinegar
- 1 heaped tsp sea salt
- to serve gherkins
BATTER
- 75g plain flour
- 75g cornflour
- 1 tsp baking powder
- a pinch ground turmeric
- 200ml sparkling water
TARTARE SAUCE
- 75g mayonnaise
- 50g soured cream
- 1/2 tsp English mustard powder
- 2 tbsp parsley, chopped
- 2 tbsp gherkin, finely chopped
- 2 tbsp pickled onion, finely chopped
- 1/2 lemon, juiced
Method
- STEP 1
To make the batter, mix the flours, baking powder and turmeric in a bowl, keep 3 tbsp of the mixture for later. Gradually whisk in the water to the bowl to form a smooth, lump-free batter. Leave to rest for about 30 minutes.
- STEP 2
Mix together all the tartare sauce ingredients and season with salt.
- STEP 3
Fill a large, deep pan no more than 1/3 full with oil. Heat to 180C, or until a drop of batter sizzles and crisps straight away.
- STEP 4
Slice the halloumi into 1cm-thick fingers and pat them dry with kitchen paper, then toss in the reserved flour mixture to coat on all sides. One by one, dip each halloumi slice into the batter, then carefully lower into the oil and fry for 2-3 minutes until lightly golden brown and crisp. Drain onto kitchen paper and keep warm in a low oven while you fry the rest. Sprinkle over the cider vinegar followed by the salt. Eat straight away with tartare sauce and extra gherkins.
