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These homemade halloumi fries are double dipped in panko breadcrumbs for an extra crispy finish. Just be warned – these Crispy Halloumi Fries are crazy addictive!!

Isn’t halloumi just the absolute greatest? Like for real, it’s the god of all cheeses. No competition. But when you take halloumi, and turn it into golden, crispy fries? UGH. Gimme.

I’ve eaten enough halloumi fries in my time to feed a small army and let me tell you, it never gets old.

So, what is halloumi and why does it make the best cheesy fries?

Good question.

Halloumi is semi-hard cheese made from a mixture of goat and sheeps milk. It is usually brined, so has a fairly salty flavour. It’s texture, when eaten raw or pan fried, has quite a ‘squeeky’ texture.

Halloumi has a high melting point, which means it can take a lot of heat before it turns to gloop. This makes it perfect for making fries because it turns nice and soft, but also keeps it’s shape.

Just look at that cheesy goodness.

‘So, EXTRA crispy halloumi fries you say?’

Yep, teeth shatteringly crispy. Well, not quite. But still pretty damn crispy. And that’s all thanks to our good friend ‘Panko breadcrumbs’.

Panko is a Japanese-style breadcrumb, which tends to be much larger, lighter and more ‘airy’ than regular breadcrumbs. Because the flakes are larger, they tend to offer a crispier finish than regular breadcrumbs and because they absorb less grease, they stay crispier for longer. Perfect for deep fried cheese right?

I mean yes, you can make halloumi fries without breadcrumbs, but where’s the fun in that? You can also make halloumi fries without deep frying them as well, but again, no fun.

And if you’re going to breadcrumb and deep fry the buggers, then why not double coat them for extra crispiness?

Yeah who knows, there’s just no justifying this one 😂

How to deep fry Halloumi Fries

  1. Cut your halloumi into equal sized fries.
  2. Coat in a combination of flour + smoked paprika, then dunk into beaten eggs, straight into the Panko breadcrumbs, BACK into the eggs, then finish back in the breadcrumbs.
  3. Heat up vegetable/canola/sunflower oil in a suitably sized pot until and pinch of batter begins to sizzle, then deep fry your fries in batches until golden. The halloumi should just begin to leak.

And that’s it!

Oh, and have a dip at the ready.

Homemade Marinara Dipping Sauce anybody?

These extra crispy halloumi fries are incredibly quick and easy to make, yet even more delicious to eat. Forget boring old pan fried halloumi fries and say hello to these double Panko coated deep fried halloumi fries!

And when I say these are crazy addictive, I truly mean it.

Gorgeously crispy on the outside, soft and salty on the inside, who can resist that!? Taking these photos was genuinely a nightmare, all I wanted to do was eat the darn things, not photograph them 😩

#storyofmylife

p.s. not my hand, I got sunburn on the 1 day a year that the UK gets hot, didn’t picture well!

Anywho, let’s tuck into the recipe shall we?

How to make EXTRA Crispy Halloumi Fries (Full Recipe & Video)

  • 2 blocks (225g/10oz each) Halloumi
  • 2-3 cups / (500-750ml) Vegetable/Sunflower/Canola Oil
  • 2 cups Panko Breadcrumbs
  • 2 large Eggs, beaten
  • 2 heaped tbsp Plain Flour
  • 1 tsp Smoked Paprika
  • Slice your blocks of halloumi into 6 equal chunks. (12 in total)
  • Line up 3 bowls: first one is your flour and smoked paprika, second is your beaten eggs and lastly is your breadcrumbs. Coat your fries with the flour/smoked paprika, then the egg, then the breadcrumbs, back into the egg, and finish in the breadcrumbs again. Repeat for all fries.
  • Heat up your oil in a suitably sized pot and drop a piece of batter in. If it begins to sizzle, you’re good to go. If it sinks to the bottom, heat for a couple more minutes.
  • Deep fry in batches for a few minutes until golden and/or the cheese just begins to leak.
  • Lay on a paper towel before serving!

a) Salt – As you can see, I’ve left salt out of the recipe. Halloumi tends to be fairly salty, so personally I feel they don’t need any added salt. However, if you think you want to add more, I’d wait until they’re fried, taste test, then add more as necessary.    b) Panko Breadcrumbs – You will find these at most regular grocery stores, but certainly at an Asian grocery store. You can sub regular breadcrumbs, but you’re fries won’t end up quite as crispy and crunchy.   c) Deep Frying – You don’t want the oil smoking hot (literally) because the outside will cook in seconds and the centre will still be solid. Like I mentioned in the method, just hot enough for the cheese to cause rapid bubbles.

Calories: 419kcal | Carbohydrates: 27.97g (9%) | Protein: 22.6g (45%) | Fat: 23.95g (37%) | Saturated Fat: 9.986g (50%) | Polyunsaturated Fat: 2.658g | Monounsaturated Fat: 8.506g | Trans Fat: 0.547g | Cholesterol: 141mg (47%) | Sodium: 1216mg (51%) | Potassium: 196mg (6%) | Fiber: 1.2g (5%) | Sugar: 2.12g | Vitamin A: 41% | Calcium: 54% | Iron: 12%

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The Crisper Whisperer: How to Glaze Root Vegetables Recipe

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the crisper whisperer how to glaze root vegetables recipe 5d12fb7b17930 - The Crisper Whisperer: How to Glaze Root Vegetables Recipe

One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.

Ingredients

    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish

Directions

  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

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Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

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images - Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.

Ingredients

  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper

Directions

  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

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James Peterson’s Pickled Chiles

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james petersons pickled chiles 5d12fd2a3552a - James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.

Ingredients

  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar

Directions

  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

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