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Halloumi salt and vinegar fries with tartare sauce

Fried Halloumi Recipe with Tartare Sauce

Halloumi salt and vinegar fries with tartare sauce

Name: Halloumi salt and vinegar fries with tartare sauce
Total time: 15 min
Yield: 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; 75g plain flour; 75g cornflour; 1 tsp baking powder; a pinch ground turmeric; 200ml sparkling water; 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

Published: May 8, 2017 at 10:27 AM

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Serves 4

Easy

Total time: 15 mins

plus resting time

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Try these quick, easy and moreish halloumi fries. Deep-fried for extra crunch, they're an absolute cheese sensation. Dip them into our homemade tartare sauce for the ultimate weekend snack

Vegetarian

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Ingredients

Nutrition

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

Nutrition: per serving

kcal779
fat56.4g
saturates24.1g
carbs34.9g
sugars3.6g
fibre1.1g
protein32.2g
salt6.3g

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.

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