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Dukkah haloumi fries with preserved lemon mayo

Name: Dukkah haloumi fries with preserved lemon mayo recipe
Yield: 4
Ingredients: 1 cup (300g) Kewpie mayonnaise; 2 tbs finely chopped preserved lemon (roughly 4 quarters); 100g panko breadcrumbs; 1/3 cup (40g) dukkah, plus extra to serve; 1 cup (150g) plain flour; 3 eggs, lightly beaten; 2 packets (270g each) haloumi, cut into 2cm thick strips; Vegetable oil, to shallow-fry; Lemon wedges, to serve

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by Kirsten Jenkins

Nov 02, 2021

How can you make cheese even better? By frying it, of course.

1 cup (300g) Kewpie mayonnaise
2 tbs finely chopped preserved lemon (roughly 4 quarters)
100g panko breadcrumbs
1/3 cup (40g) dukkah, plus extra to serve
1 cup (150g) plain flour
3 eggs, lightly beaten
2 packets (270g each) haloumi, cut into 2cm thick strips
Vegetable oil, to shallow-fry
Lemon wedges, to serve

Method

1.

Place mayonnaise and preserved lemon in a bowl, season with freshly ground black pepper and stir to combine. Set aside until ready to serve.
2.

Place breadcrumbs and dukkah in a shallow bowl, season with salt flakes, and mix to combine. Place the flour and egg in two separate shallow bowls.
3.

Working with one piece of haloumi at a time, lightly dust in flour, then dip in egg and finish in breadcrumb mixture, gently pressing on the crumbs so they stick. Place on a tray. Repeat with remaining haloumi. Chill for 15-20 minutes.
4.

Heat 2cm oil in a large, deep frypan. Working in batches, cook haloumi fries for 2-3 minutes, turning once, until crisp and golden. Drain on paper towel. Serve with preserved lemon mayo, extra dukkah and lemon wedges alongside.