Crispy Keto Parmesan-Crusted Halloumi Fries
"If you are missing the satisfying crunch of french fries on your keto journey, these Parmesan-Crusted Halloumi Fries are about to become your new obsession. Halloumi, a semi-hard cheese from Cyprus, is magical because of its high melting point; it holds its shape when fried, resulting in a squeaky, chewy interior wrapped in a golden, crispy crust. By swapping traditional breadcrumbs for a savory blend of almond flour and grated parmesan, we eliminate the carbs while amping up the flavor profile. This recipe isn't just a low-carb substitute; it's an upgrade. Rich in calcium and healthy fats, these fries are incredibly satiating, meaning you won't be reaching for empty calories an hour later. Whether you are hosting a game night or just need a savory treat to hit your macros, these gluten-free, keto-friendly sticks are the ultimate comfort food without the guilt."
Ingredients
Instructions
Remove the Halloumi from its packaging and pat it very dry with paper towels. Moisture is the enemy of crispiness.
Slice the block of Halloumi into 8 to 10 equal-sized fries or batons.
Prepare your dredging station: In one shallow bowl, whisk the egg. In a second shallow bowl, combine the almond flour, grated Parmesan, garlic powder, smoked paprika, oregano, and black pepper.
Dip each Halloumi stick into the beaten egg, shaking off any excess liquid.
Immediately press the egg-coated stick into the dry almond-parmesan mixture. Press down gently to ensure the coating adheres to all sides.
Heat about 1/4 inch of avocado oil in a large non-stick skillet over medium-high heat. You want the oil shimmering but not smoking.
Place the fries in the pan, ensuring they do not touch (work in batches if necessary). Fry for 2-3 minutes per side until deep golden brown and crispy.
Remove from the pan and place on a wire rack or paper towel-lined plate to drain excess oil.
Serve immediately while hot and crispy with your favorite keto-friendly dipping sauce.
Gather Ingredients
Step by Step
Remove the Halloumi from its packaging and pat it very dry with paper towels. Moisture is the enemy of crispiness.
Slice the block of Halloumi into 8 to 10 equal-sized fries or batons.
Prepare your dredging station: In one shallow bowl, whisk the egg. In a second shallow bowl, combine the almond flour, grated Parmesan, garlic powder, smoked paprika, oregano, and black pepper.
Dip each Halloumi stick into the beaten egg, shaking off any excess liquid.
Immediately press the egg-coated stick into the dry almond-parmesan mixture. Press down gently to ensure the coating adheres to all sides.
Heat about 1/4 inch of avocado oil in a large non-stick skillet over medium-high heat. You want the oil shimmering but not smoking.
Place the fries in the pan, ensuring they do not touch (work in batches if necessary). Fry for 2-3 minutes per side until deep golden brown and crispy.
Remove from the pan and place on a wire rack or paper towel-lined plate to drain excess oil.
Serve immediately while hot and crispy with your favorite keto-friendly dipping sauce.