Halloumi fries

(light-hearted rock music) (dog whimpering) – Hallou, is it me you’re looking for? Sorry, if you didn’t know me already, then you would know that I was definitely gonna start this video with that. And what does cheese say
when it looks in the mirror? Halloumi. Let’s just get that out of the way. Halloumi fries. For me one of the most amazing, delicious things of the modern era. I’m havin’ a dirty food rant, which a lot of you agreed
with me on Twitter. Thank you so much. But Halloumi fries have
just sort of sprung out of nowhere in the
last couple of years. And I wanna make my own homemade ones. When it comes to recipes, I like try and keep them as simple as I can. But I’m gonna lace these
Halloumi fries with paprika. The context of making Halloumi fries is extremely simple
indeed, like ridiculous. It’s very, very minimal ingredients. In fact you could go absolutely
crazy with the coating. For example Boston, you know the other day when we did the popcorn chicken recipe? Right, you remember that? We put the baking powder in it. If you wanted to really bubble it up, You could do that. You could. I’m gonna wash my hands, don’t worry. But of course, you can make
it as simple as you want. The very basis could just be the Halloumi, is it me you’re looking for. And the flour. That’s it. So to put it simply, for Halloumi fries all you need is Halloumi,
flour, and oil to fry it in. Now, I’ve actually not got
much plain flour in the house. So I’m gonna go with
some actual bread flour. It should be fine. That’s my point, it’s very easy. On top of that flour,
any coating you desire, herbs, spices, all that stuff, muah! Make it your own. All right. So there is, a block of Halloumi. And notoriously, I
found this really tricky to cut into even french fry shapes. Out of the entire recipe, this
might be the hardest thing. So it’s quite a thick ‘ole block there. So if we halve that,
right down the middle, we should be able to cut it and get maybe two or three chunks. So it’s about six or
eight fries out of this. So all we’re gonna do is
slice down that block. I’m gonna go slow and steady. Oh, do you know what? It’s starting to come apart anyway. I think it might be in
two pieces or something. I’m still gonna go steady, I’m gonna try and get it fairly even. Oh! – Hello. – [Barry] Where are you goin’? – To the garden. – Bye.
– Bye. – Mrs. Barry is out gardening. Ah, wow. Yeah, big fat wedges like that. I might be able to get a four. Her last name before she
married me was Gardner. So, I guess it’s in her blood. Ah, yeah, this is actually
very, very satisfying. So from one block of Halloumi cheese, which is about 250 grammes
in the one I bought, we’ve managed to get us
out eight chunky fries. So all we’ve got to do is coat them now. So we might as well
start to get our oil on. Do, do, do, do.
(snapping) So as I said, it’s very similar to the popcorn chicken recipe. Which I’m actually filming
this recipe so far in advance that I haven’t put that video up yet, ’cause this is one of the last videos we’re filming before
the kitchen gets done. Hopefully you guys enjoy
that popcorn chicken video. It’s very, very good. I’m just fillin’ the wok up
with one litre of the oil. Whilst trying to splash as much
as I can on me as possible. All right, so like a medium-low flame, just while we’re coating it. We want to get it hot, but, you know, it’s gonna take a while. One thing to let you know about Hallou, is it me you’re looking for fries, is that there’s probably that
perception to some people. And most of you are probably
quite like yeah I know that. But, some of you might think,
oh yeah they’re healthier, ’cause it’s Halloumi, and it’s not a chip. Eee. A 30 gramme serving is 28% of your saturated fat daily allowance. The entire day. 30 grammes. Okay? This is 250 grammes,
almost ten times that. They’re a nice treat, but
just because it’s homemade, it doesn’t really make it much healthier. All right. One. Ah it smells so good! Two tablespoons of smoked paprika. One, two, three, four
tablespoons of the flour. A good ‘ole grind of black pepper. I just love the little
specks it’s gonna give. You could have a whole host of herbs in here now if you wanted,
but this will be it for us. We’ll mix this together. I’d say yeah, if you really
wanna make these pop, a little bit of baking powder, and as soon as it hits the
oil, this is gonna puff out. Isn’t that really cool? But we did that with the popcorn chicken, so you can experiment with that. Loving that. So all that’s left to do
is to take a Halloumi fry, sit it in the dry mixture, and
just see how it grips to it. Almost straight away like that. It completely coated it. Because the surface of
them is a little bit wet, that’s why we’re not doin’ an egg wash. But make sure you’ve completely
got it covered, all right? That’s all you need to do. The oil is nearly hot enough,
the pug is hunting for some potential paprika
I dropped on the floor. Got a little chopping
board there with some kitchen towel to one side. We’re ready to go. A good way to test that the oil is ready is to just drop, a crust of bread in. And you can see how it’s sort of like frying almost immediately. Gentle bubbles, a bit more control, not too hot yet, but that will do it. Remember to get the bottoms of
your Halloumi fries as well. Just dunk them in either end, all right? So in they go. Gonna get a bit cloudy in there ’cause of the paprika, obviously. Ooh, we’re out of focus, whoops. There you go, sorry.
(laughs) You can see that coatin’
startin’ to come on now? Oh yeah. Oh, there we go, slotted spoon just to let any excess oil drip off. I’m just gonna lift it
right down onto there. I love the sort of
patterned effect you get. Yeah. Remember, they are best
served warm as well. Not straight out of the oil, okay? Obviously, let your oil
cool down fully before you even going anywhere near it. And this, it’s time to serve it up. Stack ’em with a dip of your choice. As I say, these are
best served still warm. So there’s still a bit of
wobble and movement in there, otherwise you might as well
just take it straight out of the fridge, it’d be too cold. And there we go. Smokey paprika Halloumi fries. (humming)
All right. So they’re still warm, and they’ve got a nice
little movement in it. Best time to eat them, all right. And that’s what I’m gonna do right now. In comes the gardener. Techincally should have
walked through door and done like the whole Adele thing, goin’ Hallou, it’s me. All right, just before
Mrs. Barry gets ready, don’t forget to press subscribe
and hit that bell button to be notified of new
uploads every single week. We do about three or
four videos every week. Follow My Virgin Kitchen on social media @myvirginkitchen for behind
the scenes bits and bobs and previews of what’s comin’ up, you would’ve already
known about this video. Well that was mine, but you can have it. And, of course, if you try new recipes, take a picture and send it to us. We’d love to see it and
let us know down below what you want to see next. – They’re hot – They are hot, they’re warm. They’re warm, they’re not hot, hot. – Sour cream, that’s an odd choice of dip. – It’s one of my favourites. – Yeah but with cheese? I would’ve gone with ketchup or salsa. Or sweet chilli. – Well, it’s not-cho cheese.
(laughs) – That dip doesn’t go with it. – Yeah it does, it’s dip! – I’d prefer it a bit sweet chilli. But these are amazing. – Dip is like an assistant
lubrication to the main recipe. That’s what we’ve done. They are really good. – Better with sweet chilli. Mm, really good. – Really good, but could do
with a better dip, right? – No, very nice. I never got why Halloumi squeaks on your teeth when you eat it. Do you found that? – I do, yes, squeaky cheese. – Squeaky cheese. – It squeaks for itself,
that’s gone down well. The barbecue sauce from
the popcorn chicken would be good with that actually. Why are you such an analyst
about dips all of the sudden? Oh my gosh.
– No, no. I was trying to think of a pun, food pun, but I couldn’t. Very nice. – You dipstick. (laughs) That’s an old school insult. My dad used to call me a dipstick. All right guys.
(laughs) – I Halloumi love it. (mumbles)
Bye. (laughs)

100 comments on “Halloumi fries”

  1. Barry Lewis says:

    Fancy trying these? Here's the recipe write-up … http://www.myvirginkitchen.com/recipe/halloumi-fries/ put your own spin on them and let me know how you get on!

  2. jodi urquhart says:

    I love your T shirt. I remember reading those books as a kid

  3. Thiago Lima says:

    Barry, do you love paprika?! Since you're not speaking it again I'm not sure anyone! :p

  4. Kittencat1717 says:

    haloumi is amazing

  5. sharp2257 says:

    Hurry up and cook , Homer is looking pissed

  6. MelindaPittser says:

    Awww I love Mrs Barry

  7. Alexandra M. says:

    oooohhhh, I love that big stove!!! Even the squeak is cool. Please give us a tour of it before you get rid of it.

  8. Call Me Mom says:

    So, like mozzarella sticks or deep fried cheese curds here in Wisconsin. Except they would probably need the egg wash as they are not particularly soft cheeses.

  9. MOKA MOKA says:

    Hello! What did you use for the Dip if I may ask?

  10. Bunny button says:

    As much as I love halloumi and really want to try the probably Delicious fries …….. That is way to unhealthy for me ๐Ÿ™ . I want to cook it but my body won't allow it . Once again can you make some food that would be easy to feed fussy eaters ? ๐Ÿ™๐Ÿป๐Ÿ’•

  11. M. Wells says:

    "Fried cheese, it's healthier." Said no one ever.

  12. GamingSilverNox says:

    Another interesting & awesome video! My only thoughts are it would have been nice to have included a little bit about halloumi (like maybe what it tastes like or how it is special) as it is something I've never heard of.

  13. Timmo Warner says:

    This might be the first and only time "That's nacho cheese!" has made me laugh.

  14. James says:

    You can cut the halloumi thinner and then use just a tiny layer of oil to fry it. Itโ€™s slightly healthier and they still crisp up really well. Plus you donโ€™t need to wait as long for the oil to heat up and clean up is much easier.

  15. Thomas Horsman says:


  16. Joseph Santi says:

    Neat trick for oil readiness is to drop a popcorn kernel into the oil as it heats. When the popcorn pops, your oil is ready.

  17. Kx says:

    i agree with mrs barry, dips are very important

  18. Imablank says:

    Dip in ranch and marinara sauce yum

  19. aandj1989 says:

    How do you NOT have a gadget to cut the fries for you!? ๐Ÿ˜€

  20. Dwayne Wladyka says:

    This cheese does not melt like other cheeses. That looks great.

  21. Eloise says:

    Literally exactly how I make them ๐Ÿ˜ I did haloumi fries for a BBQ at had recently ๐Ÿ™‚

  22. joffff says:

    Woah, let's see more respect to the dip! Food is just a vessel for a sauce (or a dip!) ๐Ÿ˜€

  23. Hunty says:

    I love the fact that itโ€™s a very easy recipe and you have a Mr Lazy shirt on.

  24. The Dee says:

    I wonder how well halloumi would cut in a fry cutter gadget (I can't seem to paste the link, but you can look it up easily enough).

  25. The Dee says:

    Squeaky cheese is best cheese!

  26. Petrichor says:

    I would kill for that stove!

  27. Justin White says:

    You are by far my favorite YouTube channel.

  28. Louise Kemp says:

    Kind of silly question, does this cheese have lactose in it?

  29. First Name Last Name says:

    I don't get the calling these fries they just look like mozzarella cheese sticks except with a different cheese

  30. Elsa Laiho says:

    I'm watching this to get over feels I have about a tv-show episode I just watched. It's almost working by the way

  31. JayJay San says:

    what are those fries

  32. JayJay San says:

    what is hallomi

  33. Chromatic says:

    Owning pugs is immoral. they are horribly disfigured and prone to many illnesses. they are allways out of breath because of their undeveloped nasal passages and mmostly all develop hip displasia. they're cute as hell but shouldnt exist. please spread this message to stop the breeding of pugs.

  34. Rina B says:

    Stop moving the camera around so much

  35. Samaanthaaar says:

    Halloumi fries are really good with chipotle mayo. We serve these where I work, massive seller.

  36. Christine Elaine Sarte says:

    I love your stove Mr.Barry

  37. CowsInHats says:

    If you make these I recommend that you don't add salt to the dry mix because the cheese itself is quite salty

  38. JJUnboxing says:

    Oh wow I thought I was the only one that called it squeaky cheese and I know exactly what you mean

  39. Ahmi A. says:

    Can you try the 100% Ceramic wok for deep frying instead of the Teflon? Cause I'm kinda concerned of your health with the toxins leeching into your delicious foods!!!

  40. pam wilkinson says:

    I haven't seen thus cheese (in the US) but I'm going to look for it. I will miss your stove.

  41. Lori Atwood says:

    I've never tried halloumi but I want to. I wonder if they'd be good dipped in ranch dressing. We dip just about anything in ranch over here. ๐Ÿ™‚

  42. IckyNeko says:

    Cheese, Barry? What's next? Tea?

  43. Cassee Dee says:

    I would have dipped in ranch or like spicy horseradish dip. They look amazing!

  44. wally man says:

    "it squeeks for itself". . . giggled a few times. ๐Ÿ˜‰

  45. John Gallagher says:

    Made them this exact way they were fantastic. Great recipe really easy to make and unfortunately really easy to eat.

  46. Bart Geerts says:

    For a moment, I thought you said 'bacon powder'

  47. Sฯ€dR says:

    Oddly satisfying video

  48. Dennis Kok says:

    Hallo, is it mi you're looking for, i can see it in your fries.

  49. Tom R says:

    Your wife is very cute and nice ๐Ÿ™‚

  50. artsynova says:

    You can check if the oil is ready by touching the oil for a few seconds with the back of a wooden spoon, it works well and there's no danger of a hot drop of oil jumping out of the pan onto your arm.

  51. Tahnee Leigh says:

    You need a cheese wire Barry!

  52. Lildabbie says:

    Try satziki with it next time. I usually eat it on a pita with cucumbers, tomatoes and satziki. Soo delicious!

  53. Char-Bella says:

    Made these for a dinner party side dish – I used 3 packs of Halloumi (which made about 30 sticks between 5 of us and they went down a storm! Wish I'd used 5 packs haha!! P.s. I found it best to mix my dry ingredients to a tupperware tub, put a lid on and shake to combine – saves you getting flour & paprika everywhere ๐Ÿ˜‰

  54. ATBAlexTheBoss says:

    Finally they care about Cyprus! ( I live in Cyprus )

  55. Ruby Bgm says:

    Theyโ€™re good for keto

  56. Mox280 The Dwarven Samurai says:

    So its like mozzarella sticks?

  57. Alex Zervas says:

    What do you do with the oil when you're finished with it?

  58. Chechi says:

    ive been whatching your videos all day long and im not sure if you have 2 different kitches (like one for certain type of food and the other one for different types as well) in your house or you redid your kitchen at some point that confuses me hehe. hi from ecuador

  59. Mark Wing says:

    one of your Hallous synched perfectly with Adele's Hello playing on the radio behind me

  60. Justin King says:


  61. Mariann Rusnak says:

    Assistant lubrication? ๐Ÿ˜› Really, Barry? Lol

  62. nil by mouth says:

    My local chippy does these

  63. Dean Varney says:

    YUM! Makes me think of the Chickpea fries that are all the rage these days (Which are also stellar!)

  64. Skyla Gardner says:

    my last names gardner

  65. Limey says:

    I already knew of bread cheese. Halloumi isn't terribly dissimilar, but I actually love it with chicken, pineapple, and onion on a bun with a spicy marinade.

  66. i am No one says:

    keep the halloumi puns coming
    -sincerely a Cypriot =D

  67. Grilled Cheese says:

    good ole fried cheese

  68. Curtis Gorner says:

    these are better lightly fried and cooked to a crisp just cook each side.

  69. diane_blakemore says:

    How long do they need to get for? I love halloumi fries

  70. FL1PN0S1S says:

    My Virgin Garage.
    Barry's Dad: Barry, were gonna do an oil change, bring over 5 quarts will ye.
    Barry: Vegetable or canola? or everyone's favourite, virgin coconut!!
    Dad: Barry, ye dipstick!

  71. Harry Palmer says:


  72. Dylan Jack says:

    Smh ๐Ÿคฆโ€โ™‚๏ธ

  73. Jasmine Bower says:

    Halloumi is soo tasty, but the amount of calories is insane. I eat half a block as a quick snack without thinking and it's like 300 calories. I can't each other cheeses so easily somehow.

  74. AliK7 says:

    Damn im lebanese and halloum cheese is like one of our โ€œโ€˜mainโ€ cheeses and i didnt know like british ppl would know about it

  75. guitarkid says:

    I absolutely love the intro. Thanks for the videos! Please keep 'em coming!

  76. Mandy Waynick says:

    I clicked on the video just to see what halloumi actually was, never heard of it…… OK it's cheese, I've never seen it in grocery stores before, where can I find it?

  77. John Kelly says:

    Perfect for Diabetics

  78. videovulcan says:

    That's Emmental joke – but there's Stiltons to come. All I ask is for you to give them Toma so I can use them. Anyway I've Gouda go for now, Cheddar get going, Brie for now!

  79. Wim M says:

    At 4.02 we start after all the BS , but nevertheless good recipe.

  80. Tammy Carson says:

    These two are too cute lol. Looks like a yummy recipe!

  81. Ann Cochenour says:

    Keto. Used crushed pork rinds instead of flour.

  82. Master of Puppets says:

    I thought he said bacon powder ๐Ÿ˜‚

  83. Chris Ntalas says:

    As a cypriot I APPROVE

  84. nanofly66 says:

    Oh just made these and boy are they good, if I could post a photo too I would show you, we managed to get 12 per blocks ๐Ÿ˜€

  85. Antoni Gates says:

    Mrs Barry was close. Mix a teaspoon of mayonnaise into your sweet chilli, and prepare for your mind to be blown.

  86. Jtown 90 says:

    You could invest 50 bucks in a commercial fry cutter on amazon. It would be perfect. It has a wide variety of uses for cutting in the kitchen

  87. BachieGaga 9 says:

    This malaka is everywhere. Switched off straight away.

  88. Seth Ling says:

    Try it with cornmeal, you get more texture

  89. P0RNEX says:

    jamie oliver looks on youtube bigger^^

  90. Ian Prestigiacomo says:

    Oh it's Jamie Oliver ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

  91. Monarch Of Memes says:

    My hangover cure every year at Glastonbury. On the BBQ nice and fatty lines your stomach

  92. She moves in her own dab says:

    Weatherspoons does them!

  93. greatboniwanker says:

    You B'halloumi away again!

  94. Seriously Siggy says:

    Barry~ I love your channel, but sadly I canโ€™t eat or enjoy most of the foods you make anymore. I am living a keto life style now and almost need to avoid your videos so I donโ€™t have cravings for carb filled foods. Can you please make some keto inspired videos??? Myself, my mom and my sister would all love you very much for it! Greetings from โ€œBRISTOLโ€ TN USA lol

  95. goozerman1 says:

    confused, i thought halloumi fries was fries/chips with melted halloumi on top, so to go with barrys cardboard cutout of homer, doh doh doh.

  96. Jimmy .L says:

    Metal spoon, teflon pan. You sir are a sinner.

  97. Ri Ray says:

    What kind of oil?

  98. Lucky DeSilva says:

    Thank you lovely Barry.

  99. ฮ›ฮฟฯฮบฮฑฯ‚ ฮ›. says:

    Did you know that Halloumi is a Cypriot cheese ?

  100. ฮ›ฮฟฯฮบฮฑฯ‚ ฮ›. says:

    I'm a cypriot citizen and We all Cypriot appreciate you all using our famous Halloumi for your recipies

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