Yes, I did it! These Keto Dill Pickle Halloumi Fries are the best! No, Seriously, the best!

If you know me, you know I love my halloumi. Halloumi is a semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled.

I love dill pickle so when I first tried Buster Rhinos dill pickle pork rinds, I knew I had to crush them and use to bread some halloumi. There is nothing better than a semi melted cheese, crispy coating and the taste of dill!

Check out the video how I made it and the full recipe down below.

Video Recipe

Recipe

Ingredients

• 6 strips of halloumi sticks
• 2 eggs
• 4oz of crushed pork rinds – I used dill flavour but regular is fine
• 1/4 tsp of garlic powder from Switch Grocery
• 1/4 tsp of paprika from Switch Grocery
• Olive oil for frying

Instructions

1. Pat your halloumi dry
2. Cut your halloumi into 6 strips as in the video above
3. Scramble 2 eggs in a bowl
4. Crush the pork rinds, I used a blender, then place in a bowl
5. Dip your halloumi stick in the egg first
6. Coat in the crushed pork rinds
7. Dip again in the egg
8. Coat once again with the crushed pork rinds
9. Place each on a dish with wax paper or parchment
10. Use a shallow pan and fill with about 1 inch of olive oil
11. Turn your stovetop element to medium/low
12. Once hot enough, place a halloumi stick into the oil
13. After 1 minute or so, use two forks to flip the halloumi and brown on each side.
14. Brown on each side until golden brown.
15. They will brown fast so keep an eye on them and flip before they burn
16. When golden brown to your liking place on a dish lined with paper towel to soak the oil

Enjoy them while they are still warm as the cheese will be nice and melty, otherwise they will firm up again if you let them cool too much.

2 Servings – 3 fries are only 2g net carbs

Perfect appetizers for anyone especially those of us who have diabetes.

Looking for more recipes? Check out all my recipes here.

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