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Halloumi Fries

This is a fantastic way to teach children the art of pane – which means giving your food a breadcrumb coating. This method can be used to make your own chicken nuggets, fish fingers or coating a large mushroom for a vegetable burger. We chose to pane Halloumi sticks but this could also be done with Mozzarella cheese, which would give a lovely ooze when bitten into.

Ingredients​

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125g Halloumi

1 Tbsp Plain flour

¼ Tsp Pepper

2 Eggs

100g Breadcrumbs

5 Tbsp Oil

What do we need?

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  • Chopping board

  • Paring knife

  • Three shallow bowls

  • Fork

  • Tablespoon

  • Teaspoon

  • Frying pan

  • Spatula or tongs

  • Plate with a sheet of kitchen roll

Tia's tip

Instead of halloumi you could use Mozzarella cheese, which would be stringy when you bite into.

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What do we do?

  • Place the halloumi on the chopping board and cut into strips. Around 1/2cm thick and 1 cm wide. 

  • Put the flour in one of the shallow bowls and stir in the pepper.

  • Break the eggs into a second shallow bowl and whisk with a fork. You need to whisk it well. Lift the fork and if it falls in a lump keep whisking.

  • Put the breadcrumbs in the third bowl.

  • Now you are ready to pane/ breadcrumb your halloumi.

  • Take one of your halloumi pieces and dip into the flour. It needs to cover it on all sides.

  • Then dip into the egg, ensuring it is covered.

  • Then move it to the breadcrumb bowl and cover with breadcrumbs.

  • Put the covered halloumi stick on the chopping board and repeat the last three steps until all of the halloumi sticks are covered.

  • Once they are all covered put the frying pan on a medium heat.

  • Add 2 tblsp of oil. Once heated add 5-6 halloumi sticks gently placing them down and away from you to stop the oil from splashing.

  • Cook for around two minutes on each side. You can check while cooking you want them to be golden and crisp.

  • Cook the sticks in batches until they are all cooked. You may need to add more oil.

  • Once cooked place on the plate with the kitchen roll which will help drain off excess oil. 

  • These are best eaten warm. We served ours with a pot of salsa.

 

Enjoy!

IProperty of Cooking Pioneersy.

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