Halloumi dippers recipe

(39 ratings)

Dip until your hearts content with these tasty halloumi dippers. They are easy to make and your guests will love them.

halloumi dippers
  • healthy
  • Vegetarian
  • healthy
Preparation Time20 mins
Cooking Time20 mins You'll need to fry these in batches.
Total Time40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories63 Kcal3%
Fat4.5 g6%
Saturated Fat2 g10%
Carbohydrates3 g1%

Dip until your hearts content with these tasty halloumi dippers. They are easy to make and your guests will love them.

If there is any food that never seems to fall out of fashion it is halloumi – a favourite amongst vegetarians and meat-eaters alike. Halloumi has been being made since the medieval times – originally made in Cyprus it’s now loved all over the world. These delicious cheese treats are irresistible! They can be served with a favourite dip of your choice or one of our suggestions in the ingredients list. If you’re serving to vegetarians, double check the halloumi hasn’t been made with animal-rennet.


  • 2 x 225g blocks halloumi
  • 3tbsp plain flour
  • 1tbsp smoked paprika
  • 1tbsp sumac
  • 1 egg
  • 60g panko breadcrumbs
  • 500ml vegetable oil
  • Dips to serve – we used 1tbsp Belazu Rose Harissa combined with 6tbsp yogurt, and Belazu Courgette Mezze.




  1. Slice the two blocks of halloumi into sticks, each one roughly the size of a chip.
  2. Combine the flour, paprika and sumac and place ona plate. Beat the egg and pour into a shallow dish, and scatter the panko breadcrumbs onto a final plate.
  3. Coat the halloumi sticks with the flour mixture first, then the egg mixture and finally the panko breadcrumbs.
  4. Heat the oil in a deep saucepan and, once hot, fry the halloumi sticks in batchesuntil golden (the cheese may begin to escape through the breadcrumbs but that’s fine). Once cooked, lay them on kitchen paper to catch any excess oil.
  5. Place on to a large plate serve alongside dips of your choice.
Top Tip for making Halloumi dippers

You can test if the oil is hot enough by putting a bit of leftover batter in and seeing if it sizzles.

Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.