Crispy Halloumi Fries with Lemon Aioli

Step 1

Remove the halloumi from the refrigerator and pat it completely dry with paper towels, pressing gently on all sides — this helps it crisp instead of splattering.

Step 2

Cut the halloumi block lengthwise into four long slabs, each about 1/2 inch thick; then cut each slab lengthwise again into strips about 1/2 inch wide, like French fries.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, and place in a small bowl.

Step 4

Cut the lemon in half and squeeze both halves into a small bowl, catching any seeds with your other hand; you should have about 3 tablespoons of juice.

Step 5

Pour 0.5 cup of mayonnaise into the bowl with the garlic and add the lemon juice and 0.25 teaspoon of sea salt; stir with a spoon until the mixture is smooth and pale yellow.

Step 6

Pour 1 cup of neutral oil into a deep medium saucepan and set it over medium-high heat; wait until the oil shimmers and a piece of halloumi sizzles immediately when dropped in, about 3 minutes.

Step 7

Working in two batches so the pan is not crowded, carefully slide half the halloumi strips into the hot oil using a spoon or fork; listen for an immediate, steady sizzle.

Step 8

Fry the first batch for 90 seconds without moving them, until the surface touching the oil turns golden brown like caramelized sugar, then gently flip each piece with a fork.

Step 9

Fry the flipped side for another 60 seconds until it also turns golden brown, then use a slotted spoon to lift the strips out onto a paper-towel-lined plate to drain.

Step 10

Repeat steps 7–9 with the remaining halloumi strips, heating the oil between batches until it shimmers again, about 90 seconds.

Step 11

Sprinkle a pinch of sea salt over all the hot halloumi fries while they are still steaming, which helps it cling to the crispy surface.

Step 12

Transfer the halloumi fries to a serving plate and place the bowl of lemon aioli next to them for dipping; serve immediately while the cheese is still hot and crispy.