Description
Crispy seared halloumi fries served with a sweet and spicy strawberry hot honey and a fresh mint pesto. A unique appetizer or snack perfect for summer.
Ingredients
Scale
- For the Halloumi Fries:
- 1 block (8 oz) halloumi cheese, cut into fry-shaped sticks
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- Flaky sea salt, for garnish
- For the Strawberry Hot Honey:
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup honey
- 1–2 teaspoons red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar
- Pinch of salt
- For the Mint Pesto:
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh basil leaves
- 1/4 cup toasted pine nuts or walnuts
- 1/4 cup grated Parmesan cheese (optional, for dairy-free skip)
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare the strawberry hot honey: In a small saucepan, combine strawberries, honey, red pepper flakes, apple cider vinegar, and salt. Bring to a simmer over medium heat. Cook for 5-7 minutes, mashing strawberries occasionally, until syrupy. Remove from heat and let cool. Strain through a fine-mesh sieve if desired. Set aside.
- Make the mint pesto: In a food processor, combine mint, basil, nuts, Parmesan (if using), and garlic. Pulse until coarsely chopped. With motor running, slowly drizzle in olive oil and lemon juice until smooth. Season with salt and pepper. Set aside.
- Prepare halloumi fries: Pat halloumi dry with paper towels. Cut into fry-shaped sticks (about 1/2-inch thick). Toss with cornstarch to coat lightly.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add halloumi fries in a single layer (work in batches if needed). Sear for 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
- To serve: Arrange halloumi fries on a platter. Drizzle with strawberry hot honey and dollop with mint pesto. Sprinkle with flaky sea salt. Serve immediately.
Notes
Halloumi does not melt, making it perfect for frying. For a vegan version, use firm tofu coated in cornstarch and skip Parmesan in pesto. Strawberry hot honey can be made ahead and stored in the refrigerator for up to a week. Mint pesto can also be refrigerated with a thin layer of olive oil on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Appetizer, Snack
- Cuisine: American, Mediterranean fusion
Nutrition
- Calories: 450 kcal
- Sugar: 22 g
- Fat: 32 g
- Carbohydrates: 28 g
- Protein: 18 g