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Nando’s Halloumi Fries

Nando's Halloumi Fries - recipe card
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Crispy golden halloumi fries inspired by Nando’s, with a salty, chewy interior and a crunchy cornstarch coating. Served with a tangy peri-peri mayo for a spicy kick, these make an irresistible appetizer or snack.

Ingredients

Scale
  • 8 oz (226g) halloumi cheese, patted dry and cut into 1/2-inch thick fries
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt (reduce if halloumi is very salty)
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) vegetable oil, for shallow frying
  • For the peri-peri mayo:
  • 1/4 cup (60g) mayonnaise
  • 1 tablespoon peri-peri sauce or hot sauce (e.g., Nando’s Peri-Peri)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Pat the halloumi fries dry with paper towels to remove excess moisture. This ensures the coating sticks and prevents the cheese from releasing water during frying, which can cause splattering.
  2. In a shallow dish, whisk together the cornstarch, paprika, garlic powder, kosher salt, and black pepper until evenly combined. The cornstarch creates a crisp, delicate crust that adheres well to the cheese.
  3. Working in batches, toss a few halloumi fries in the cornstarch mixture until evenly coated on all sides. Shake off any excess coating and set the coated fries on a plate. Do not let them sit too long or the coating may become pasty.
  4. Heat the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until it shimmers (about 350°F / 175°C if using thermometer). The oil should be hot enough to sizzle immediately when a fry is added, but not smoking.
  5. Carefully add the coated halloumi fries in a single layer, spacing them apart so they don’t stick together. Do not overcrowd the pan; fry in 2-3 batches to maintain oil temperature.
  6. Cook for 2-3 minutes per side, flipping once with a thin spatula, until the fries are deep golden brown and crisp. Watch closely — halloumi browns quickly and can burn if left unchecked.
  7. Transfer the fried halloumi fries to a paper towel–lined plate to drain excess oil. Let them rest for 1-2 minutes; the cheese will be very hot and slightly stretchy inside.
  8. Meanwhile, prepare the peri-peri mayo: In a small bowl, stir together the mayonnaise, peri-peri sauce, and lemon juice until smooth. Adjust to taste with extra sauce or lemon.
  9. Serve the halloumi fries immediately while hot and crispy, with the peri-peri mayo on the side for dipping. Leftovers will lose crispness, so enjoy fresh.
  10. For a baked alternative: Preheat oven to 425°F / 218°C. Arrange coated halloumi fries on a parchment-lined baking sheet, spray lightly with oil, and bake 12-15 minutes, flipping halfway, until golden and crisp. This results in a less oily but still satisfying texture.

Notes

Storage: Leftover halloumi fries can be stored in an airtight container in the refrigerator for up to 2 days, but they will soften significantly. To reheat, place them on a baking sheet in a 400°F / 204°C oven for 5-7 minutes until hot and slightly crisped (not recommended for microwave). Freezing is not recommended as halloumi becomes rubbery after thawing. The peri-peri mayo keeps in the fridge for up to 1 week.

Nutrition

Keywords: halloumi fries, Nando's halloumi, fried halloumi, halloumi sticks, halloumi recipe, peri peri, spicy mayo, vegetarian snack, easy appetizer, halloumi fries with dipping sauce

Find it online: https://copycatkitchenco.com/nandos-halloumi-fries/