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A baked version of the modish halloumi fries, with coconut flour dusting and creole seasoning and easy Creole marinara sauce. A n appetizer, a cheeky, squeaky treat, and super stuffed into a vegetable filled wrap.This is a recipe I came up with after having seen a few cheese-based fries recipes floating about the Internet and in magazines. Most such recipes look really delicious – Stretch Armstrong-gooey or soft explosions in the mouth. Oh my! But sadly, the deal-breaker for me is that they are fried. Which I guess is to be expected when something is called fries. 

Such an indulgent recipe is of course  a little off-piste for food to glow, but humour me a little as I’m feeling all feisty and off-message today. I blame the blanket of fog that has descended across the UK and seems to have invaded my brain.

These aren’t full-on fat bombs, but they do have saturated dairy fat from the cheese, and they are high in sodium, so respect the very modest portion sizes and valiantly resist eating the whole batch. I don’t usually take my own advice very well, but I knew that if it wasn’t heeded: a) I would be monstrously full with no room for a proper meal, and b) my blood pressure would soar like a rocket. Obviously that’s just me, but do see this as a cheeky appetizer before a wholesome meal. They are very tempting though. You have been warned.

Sorry, didn’t mean to “fry-ten” you. 😉

A North African version of my Baked Creole Halloumi Fries, witth ready-made flatbreads, pomegranates, red onion and tomatoes for a cheeky lunch for one.

A North African version of my Baked Creole Halloumi Fries, with ready-made flatbreads, pomegranates, red onion and tomatoes for a cheeky lunch for one.

As well as the Creole version with easy marinara dipping sauce, I’ve also made a North African tweak (shown) using ras-al hanout. I had a most satisfying lunch by popping four of the squeaky golden fries onto a flatbread laid with salad leaves, pomegranate seeds, red onion and tomatoes. A squoosh of lime to serve was all it needed. You could also whap some fries into a wrap with loads of salad and maybe some cooked beans too. So, with a modicum of self-control these could be the wild card ingredient in a salad or wrap-type of lunch.

What’s your favourite  “cheeky treat” these days?

A baked version of the modish halloumi fries, with coconut flour dusting and creole seasoning and easy Creole marinara sauce. A n appetizer, a cheeky, squeaky treat, and super stuffed into a vegetable filled wrap.

Baked Halloumi Fries with Creole Marinara Dipping Sauce Recipe

  • Servings: 4
  • Difficulty: easy
  • Print

Cheeky, squeaky baked fries in cheese form. Not an everyday food, but quite a fun and tasty one. Try as an appetizer with the dipping sauce, in a wrap with salad and sprouts, topping a veg-stuffed egg-white omelette, dipped in low-salt ketchup, or plunged into your favourite bean or nut-based dip (we like this one and this one a lot). Because of the high sodium content in halloumi cheese I strongly recommend either buying a no-salt Creole seasoning blend, or making your own. Here is my one in this recipe for Pan-fried Creole Cauliflower Fritters.

Creole Marinara Dip

1 tsp olive oil

1 garlic clove, crushed or minced

1 tsp no-salt Creole seasoning blend (here is my recipe)

1 x 400g (14 oz) carton of whole tomatoes, crushed or chopped

1 tbsp fresh oregano OR 1 tsp dried oregano

Pinch of sugar or drizzle of honey (just for balance)

1 bay leaf

Method for Creole Marinara Sauce: Heat the oil in a medium sauce pan over a low-medium flame. Gently sauté the garlic and the Creole spice blend until the garlic is softened, then add the remaining ingredients. Simmer gently for 45 minutes, stirring occasionally, until thickened and pulpy. Crush with a potato masher or, removing the bay leaf first, use a hand blender to blend. Taste for seasoning, remembering this is going with something salty so maybe only add pepper or a pinch of sugar. Set aside to cool.A baked version of the modish halloumi fries, with coconut flour dusting and creole seasoning and easy Creole marinara sauce. A n appetizer, a cheeky, squeaky treat, and super stuffed into a vegetable filled wrap.

Baked Creole Halloumi Fries

250g (8.8 oz) pack of halloumi cheese (lower fat is fine but the texture is not as pleasing), cut to make 15-16 fingers

75g (2.6 oz) coconut flour or unbleached flour (I use coconut flour – much better than other flour in this case)

1 tsp salt-free Creole seasoning blend (see above for link to my recipe)

Oil spray

Baked Halloumi Fries Method:

1. Preheat the oven to 200C/400F. Line a baking tray with parchment paper and place in the oven for five minutes.

2. Pour the coconut flour onto a plate and stir in the Creole seasoning. You could also do this in a plastic bag. Press each halloumi slice into the coconut flour, turning to coat well. You shouldn’t need anything to help the flour to adhere, but you could spray each slice lightly with the oil spray before dredging and pressing into the flour.A baked version of the modish halloumi fries, with coconut flour dusting and creole seasoning and easy Creole marinara sauce. A n appetizer, a cheeky, squeaky treat, and super stuffed into a vegetable filled wrap.

3. Remove the tray from the oven and spray with oil spray.

A baked version of the modish halloumi fries, with coconut flour dusting and creole seasoning and easy Creole marinara sauce. A n appetizer, a cheeky, squeaky treat, and super stuffed into a vegetable filled wrap.

I experimented with these on an oiled tray and on the oil sprayed baking paper and the baking paper won!

4. Quickly, so the heat doesn’t dissipate too much, place the halloumi slices onto the lined baking tray, spray the slices with oil spray (lightly) and slide the tray into the preheated oven. Bake for 10 minutes, then flip with a thin spatula and bake for another eight minutes, or until golden and slightly crisped at the edges. Serve with the warm Creole marinara sauce, or as described in the header notes.

Note: Leftovers (ha ha) can be reheated for five minutes but won’t quite crisp up again.

Baked Halloumi Fries with Creole Marinara Dipping Sauce Recipe

More Halloumi Recipes From Food To Glow

Grilled Bread and Halloumi Garden Salad with Green Tahini Sauce

Easy Mediterranean Vegetable & Halloumi Galette 

Caponata Pizza

Warm Beetroot, Lentil, Pepper and Halloumi Salad

Halloumi Recipes From Others

White Wine, Mushroom Bruschetta with Halloumi, via Amuse Your Bouche

Aubergine, Tomato and Halloumi Bake, via Tinned Tomatoes

Cauliflower & Halloumi in Tomatoes, Fennel Stock & Saffron, via Deena Kakaya

Warm Halloumi & Butternut Squash Salad, via A Dash of Ginger

Olive Garlic Halloumi Spelt Bread, via Tin and Thyme

Smoky Halloumi Pasta Bake, via A Mummy Too

Masala-Roasted Pumpkin Salad with Halloumi, via Cook Sister

And for the very keen, here’s a link for making you own halloumi cheese from The Guardian.

 

35 thoughts on “Baked Halloumi Fries with Creole Marinara Dipping Sauce Recipe

  1. Oh boy my son is going to go crazy over these!! Will of course only make them for him…albeit will try…..hhmmm. ;)) Love halloumi!

    1. Make sure you get some too. Let me know how it is with the gram flour like you asked on IG.I’m not keen of the flour myself (in things is fine though and as pancakes/socca – mmm) but it may be just fine here.

  2. Oh my goodness I’ll be dreaming about these until the day I make them..thank you!

    1. Aw that’s so sweet of you to let me know this. I hope you make them. Too easy not to!

    1. I actually thought of giving you a bump on FB to make sure you saw this! Let me know if you all make it. You could use a bought marinara and add in my suggested spices (or not!). Do try with the coconut flour xx

  3. debspots says:

    I love halloumi, this looks amazing!

    dr deborah bernstein warwick, new york

    (845) 986-6684

    http://www.drdebbernstein.com http://www.debspots.com

    sent from my ipad, steve

    >

  4. shhlove♥ says:

    That looks so good! Grilled halloumi!

    Check out my new food reviews!
    http://www.shhlove.wordpress.com

  5. I love halloumi, so I’m drooling all over this one Kellie. Thanks for linking to me

  6. Oh goodness gracious these look divine. Excellent!

  7. Fuss Free Helen says:

    These look just glorious Kellie! definitely one to make.

  8. Camilla says:

    Oh wow Kellie, I love Halloumi and this dish just looks fab, I never even knew coconut flour existed! I must try this!

    1. Oh, Camilla, coconut flour isn’t my everyday flour, but for this I really recommend it as it not only coats the cheese but complements its flavour too. 🙂

  9. eek, my mouth is watering and its not even 9am yet! Lovely pictures and recipe as usual!

    1. These are too easy not to make, Niki. 🙂

  10. rashah says:

    Hi! Mouthwatering recipe! I love your pics. Do you use an SLR? What lens? thx

    1. Hi Rashah. Thank you. Yes, a Nikon D5300 with a 50mm f/1.8. I am hopping to upgrade soon though. 🙂

  11. Ohhh yum. I would have a hard time listening to your advice about portion size with these…

    1. Ha Ha. I know. Hence the repeated advice about portion sizes! 😉

  12. Mmmm, these look good! Halloumi is (surprisingly, because I’ve been loving all other things salty and fatty) one of the foods I’ve gone off of since being pregnant, but I’m liking the looks of that crispy coconut flour exterior. I may just have to whip up a batch this weekend!

    1. Oh, that’s an unfortunate aversion. I hope you recover from that one because you would love this, I think. The coconut flour gives it a lovely almost nutty flavour. Much nicer than using even the best grain flour, imo. I hope you are well xx

  13. I could literally eat this all day, everyday. I have such a halloumi obsession at the moment.

    1. Don’t we all!? Thanks Dannii 🙂

  14. Sally says:

    Your flavours are amazing Kellie – so vivid … will brighten even the foggiest day.

    1. Thanks so much, Sally xx

  15. this recipe sounds delicious I want to make it R

  16. Emily says:

    Ah I love halloumi, never even thought about them being made into fries, what a good idea!

  17. Leisel says:

    I don’t even recognize half of these ingredients but I already know I’d scarf them by the basket if possible. Would this recipe work for provolone, by any chance?

    1. Hi Lenses. I’m not really sure but if you have some, give it a go and let me know how it goes. Halloumi us quite a sturdy cheese that melts but not as much as provolone, so behaves itself when baked. I couldn’t guarantee that with any other cheese except paneer. 😊😊

  18. Yum! I really love halloumi more than almost any other food stuff. This is going straight to the top of my list of occasional indulgences.

  19. These sound amazing – my mouth is watering. And I love that they’re not ‘fried’ fries.
    Going to try this at the w.e.

    https://theeighthours.wordpress.com/2015/11/19/christmas-carrot-cake-cranberry-bites/

If you have time, I would love to hear from you. Thanks so much!

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