Crispy halloumi & courgette fries with chilli‑lime mayo
Golden, crunchy halloumi and courgette fingers with a zippy chilli‑lime mayo — perfect hot party finger food everyone will fight over.
Crispy halloumi and courgette fingers are the sort of party food that vanishes before you’ve finished the first drink. They’re quick to make, reliably crunchy and the chilli‑lime mayo gives a bright counterpoint to the salty cheese.
Make the mayo ahead and keep the coated sticks chilled so you can fry to order — guests love the sizzling drama and the dip keeps everyone happy. Perfect for a relaxed crowd, vegetarians included.
Ingredients
- 400 g vegetarian halloumi — cut into 18–24 fingersticks (about 1.5–2 cm thick)
- 2 courgette — medium, cut into similar‑sized batons as the halloumi
- 80 g plain flour
- 2 free-range egg — beaten
- 150 g panko breadcrumbs
- 5 ml smoked paprika — for the seasoned flour
- 10 ml sea salt — divide between steps for salting courgette and seasoning
- 5 ml black pepper — freshly ground
- 500 ml sunflower oil — for shallow/deep frying; amount depends on your pan
- 150 g mayonnaise
- 30 ml sweet chilli sauce
- 1 lime — zest and juice
- 10 g fresh coriander — finely chopped, for the mayo and garnish
- 0 ml dried chilli flakes — optional — for a touch of heat in the mayo
Instructions
Trim the halloumi and courgettes. Cut the halloumi into 18–24 fingers roughly 1.5–2 cm thick. Cut each courgette lengthways into similar‑sized batons so they cook evenly.
Place the courgette batons in a single layer on a tray, sprinkle 1 tsp sea salt over them and leave to sit for 15 minutes to draw out excess moisture. After 15 minutes, pat them dry thoroughly with kitchen paper.
Make the chilli‑lime mayo: in a small bowl mix the mayonnaise, sweet chilli sauce, the zest and juice of the lime, half the chopped fresh coriander, dried chilli flakes (if using) and a pinch of sea salt. Chill in the fridge while you coat and fry.
Set up a three‑bowl breading station: bowl 1 — plain flour seasoned with smoked paprika, 1/2 tsp sea salt and black pepper; bowl 2 — beaten free‑range eggs; bowl 3 — panko breadcrumbs. Give each bowl enough room to transfer the pieces easily.
Working in batches, dredge a piece of courgette or halloumi in the seasoned plain flour (shake off excess), dip into the beaten egg, then press into the panko breadcrumbs until well coated. Place coated pieces on a baking tray lined with kitchen paper.
Chill the coated sticks on the lined baking tray in the fridge for 15 minutes to set the coating. This helps the crumbs stay attached during frying.
Pour sunflower oil into a frying pan to a depth of about 2–3 cm and heat to medium‑high. Test by dropping a small piece of breadcrumb in — it should sizzle and brown within a few seconds. Fry the coated courgette and halloumi in small batches for about 2–3 minutes per batch, turning as needed, until evenly golden and crisp. Total frying time about 12–15 minutes depending on batch size.
Drain the fried pieces on kitchen paper, season immediately with the remaining sea salt and a little lime zest. Scatter over the remaining chopped fresh coriander.
Arrange the hot halloumi and courgette fries on a platter with the chilli‑lime mayo in a small bowl for dipping. Serve straight away while still crisp.
Tips
- Dry the courgette thoroughly after salting — this is the most important step for a crisp coating.
- Make the chilli‑lime mayo a few hours ahead; the flavours mellow and it keeps in the fridge for 2–3 days.
- Work in small frying batches and keep an eye on oil temperature — too cool and the coating soaks oil, too hot and crumbs burn.
- To reheat leftovers and recover crispness, arrange on a wire rack on a baking tray and warm at 180°C fan/200°C conventional for 6–8 minutes.
- If you need to serve large numbers, coat everything in advance and chill; fry just before guests arrive for best texture.
Substitutions
panko breadcrumbs → finely crushed cornflakes (same weight)
Stays closevegetarian halloumi → firm tofu (press well and pat dry), same weight
Noticeably differentplain flour → gluten‑free plain flour blend (same weight)
Stays close
Nutrition
Per serving · estimated
- 630
- Calories
- 19 g
- Protein
- 28 g
- Carbs
- 49 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 1100 mg
- Sodium
FAQ
Can I bake these instead of frying?
Yes. Arrange coated pieces on a lightly oiled baking tray and bake at 220°C fan/240°C conventional for 12–15 minutes, turning once, until golden. They will be slightly less crisp than fried but still tasty.
How long can I make them ahead?
You can prepare and chill the coated pieces for up to 12 hours. Fry just before serving. The mayo can be made 48 hours ahead and kept refrigerated.
How do I keep them crispy if I’m serving a crowd?
Fry in stages and keep finished batches in a single layer on a wire rack in a warm oven at 100°C (fan‑assisted) until needed; avoid stacking.
Can I use regular halloumi instead of vegetarian halloumi?
Yes — the cooking method is identical. The flavour will be the same, just check the packaging if you specifically need a vegetarian option.
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