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Friday, 13 July 2018

Halloumi Fries : Low Carb & Gluten Free


Aldi is limiting shoppers to just two boxes each of halloumi fries after a surge in popularity. The budget supermarket chain has announced the product has become so popular with customers that it has to limit the amount it sells to each person!

Well, goodness me, I know halloumi is very popular but who would have thought? Of course I'm not too sure how low carb the Aldi ones are, but I know these are!

Ingredients:
Makes eight fries
8.9 oz. Halloumi
3 Tablespoons Almond Flour*
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1 tablespoon Paprika
1/4 teaspoon Cayenne pepper
3-4 tablespoons Olive oil

Instructions:
In a bowl mix the almond flour with the spices.
Remove the Halloumi cheese from the packet and DON’T dry it. You need it slightly moist.
Cut the Halloumi cheese in half lengthwise (down the middle, some cheeses will have a natural crease).
Cut each slice into four strips (or more if you want the fries thinner).
Dip each Halloumi strip into the spiced flour and ensure that it is covered well. The moisture of the cheese should ensure that the flour sticks to it.
Heat the oil on a medium heat in a frying pan.
Fry the Halloumi strips on all sides, turning over when slightly crispy.
Eat and enjoy!


Nutritional Details Per Fry:
14g Fat, 8g Protein, 1.9g Total Carbs, (0.6g Fibre, 1.3g Net Carbs)

Notes:
You could oven bake these, but many prefer them pan fried for extra crunch. If you want your halloumi fries baked, it's better that you line a baking tray with parchment paper and put the tray in the oven for about 5 minutes before use to heat it up. Lightly spray the halloumi fries with oil before baking to help give them a crispy texture and turn over half way through cooking. With another spray of oil.
* you could also use coconut flour - it works okay, but the almond flour ones gives a crispier coating.

Please see original recipe, picture and more here



Halloumi is a firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk.

In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine.

Availability:
In good supermarkets and speciality stores.

Choose the best:
Cut into slices - the halloumi should 'squeak' as it is cut into.


Buyer's guide:
The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain.

Storage:
Halloumi will keep in the fridge for many months if left in its original packaging, complete with brine or whey. Once opened, submerge in salt water and refrigerate.

Preparation:
In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour.

A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

23 comments:

Valerie-Jael said...

Sounds wonderful, but they don't sell them T Aldi in Germany. Hugs, Valerie

Tom said...

...I wonder if our Aldi has them?

laurie said...

oh theses look and sound so good, a must try for sure!!

Ygraine said...

Wow...I'd love to try this delightful recipe!
I have never heard of halloumi, so will have to try...
Many thanks for sharing.:))

Thickethouse.wordpress said...

I wonder if Aldi's is selling this in the US...I don't often see Halloumi here, but the Queso frecso which can also be fried might be a substitute. I'll look for it.

David Gascoigne said...

Until I read this I had never even heard the word Halloumi! Maybe I need to try it. Our favourite fries are oven-baked, either sweet potatoes or regular potatoes. We toss them in a bowl with olive oil, salt and pepper, garlic and we use rosemary and a little cayenne pepper, but you could add your own preferred herbs and spices. They taste great, are easy to cook, and don't have all the disadvantages of deep frying.

Chris Lally said...

Never heard of this variety of cheese before, but it sounds like a winner, Jan. Thanks!

Mary Kirkland said...

That sounds really interesting.

William Kendall said...

I can't recall hearing of halloumi before.

Lisa Isabella Russo said...

I haven't tried halloumi, but this looks very yummy!

Elephant's Child said...

Too salty for me - but I am not surprised that they are becoming popular.

Christine said...

This looks so delicious!

happyone said...

Oh those fries look wonderful!! Yum

J C said...

This sounds delicious. I wish I liked to cook. :) Thanks for visiting my blog.

Dianna said...

Thank you so much, Jan, for sharing your recipe for Halloumi...and for explanation that followed the recipe. I'm going to need to keep an eye out for it. I want to check at Aldi to see if they sell just the Halloumi so I can make my own fries.

Lee said...

How odd that Aldi are restricting purchase quantities! Perhaps, they should up their purchasing!

I've not heard of that occurring here...not yet.

Martha said...

Sounds so interesting and delicious!

Sue said...

These sound delicious - I'll try our local Aldi xx

Kezzie said...

I've had these in a restaurant and they are good! I had a Halloumi portion with my Veggie breakfast today at a nice cafe in Leigh!! Thanks for the recipe- I will give these a try!

Author R. Mac Wheeler said...

mmmmmmmmmmmmmmmm

Snowbird said...

If I ate cheese I'd devour a couple of pounds of these.xxx

Magic Love Crow said...

This is interesting and all new to me! Thank you Jan! Big Hugs!

Wood Fairy said...

These look delicious, i have only ever stuck haloumi on the bbq but this takes it to another level. Something a cook of limited ability like me could show off with! Thanks.