Crispy Halloumi Fries with Keto Pesto Aioli
Crispy Halloumi Fries with Keto Pesto Aioli
Ingredients
For the Halloumi Fries
- 8 ounces halloumi cheese, block, cut into 1/2-inch thick sticks
- 1/4 cup avocado oil, for frying
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped, for garnish
For the Keto Pesto Aioli
- 1/2 cup mayonnaise, sugar-free, avocado oil-based
- 1/4 cup fresh basil leaves, packed
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon pine nuts, toasted
- 1 garlic clove, minced
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Keto Pesto Aioli: In a small food processor or with an immersion blender, combine the mayonnaise, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic clove, and fresh lemon juice. Blend until smooth. Slowly drizzle in the extra virgin olive oil while blending until fully incorporated. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min
- 2
Prepare the Halloumi: Pat the halloumi sticks very dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, and black pepper. Sprinkle this seasoning mixture evenly over the halloumi sticks, ensuring all sides are coated.
⏱️ 5 min
- 3
Fry the Halloumi: Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering. Carefully add the halloumi sticks in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy on all sides.
⏱️ 8 min
- 4
Serve: Remove the halloumi fries from the skillet and place them on a plate lined with paper towels to drain any excess oil. Garnish with fresh chopped parsley. Serve immediately with the prepared Keto Pesto Aioli for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Halloumi Fries with Keto Pesto Aioli
Ingredients
For the Halloumi Fries
- 8 ounces halloumi cheese, block, cut into 1/2-inch thick sticks
- 1/4 cup avocado oil, for frying
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped, for garnish
For the Keto Pesto Aioli
- 1/2 cup mayonnaise, sugar-free, avocado oil-based
- 1/4 cup fresh basil leaves, packed
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon pine nuts, toasted
- 1 garlic clove, minced
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Keto Pesto Aioli: In a small food processor or with an immersion blender, combine the mayonnaise, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic clove, and fresh lemon juice. Blend until smooth. Slowly drizzle in the extra virgin olive oil while blending until fully incorporated. Season with salt and black pepper to taste. Set aside.
⏱️ 5 min - 2
Prepare the Halloumi: Pat the halloumi sticks very dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, and black pepper. Sprinkle this seasoning mixture evenly over the halloumi sticks, ensuring all sides are coated.
⏱️ 5 min - 3
Fry the Halloumi: Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering. Carefully add the halloumi sticks in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy on all sides.
⏱️ 8 min - 4
Serve: Remove the halloumi fries from the skillet and place them on a plate lined with paper towels to drain any excess oil. Garnish with fresh chopped parsley. Serve immediately with the prepared Keto Pesto Aioli for dipping.
⏱️ 2 min