Keto Dill Pickle Halloumi Fries are a perfect appetizer and finger food to serve at a party or simply just for yourself. Super crispy and breaded with a low carb dill pickle pork rind breading.
Deep fry in olive oil or make in the air fryer for maximum crunch. These low carb halloumi fries are a perfect treat with only 1g carbs per fry and diabetic friendly.
What is halloumi Cheese?
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 dill pickle pork rinds, I knew I had to crush them and use to bread halloumi. There is nothing better than a semi melted cheese, crispy coating and the taste of dill. Check out this Garlic Parmesan Keto Fries for another favourite recipe.
- What is halloumi Cheese?
- Ingredients Used
- How to make dill pickle keto halloumi fries?
- Make them in the air fryer
- Baked Keto Halloumi Fries
- Other air fryer recipes you might enjoy
- Recipe tips
- Recipe variations
- Equipment used to make keto halloumi fries
- Frequently asked questions
- Other recipes you might enjoy
- Keto Dill Pickle Halloumi Fries
Tasty halloumi cut into thick sticks and breaded with egg and pork rinds, seasoned with some garlic powder and paprika.
- Halloumi: fried halloumi is great with eggs and bacon, we turn them into a tasty appetizer almost like mozzarella sticks.
- Pork Rind Crumbs: perfect for these keto halloumi fries for that ultimate crunch. We used a dill pickle pork rind and blitzed them in the blender to make the crumbs.
- If you can't find dill pickle pork rinds, regular pork rinds will work, just add a teaspoon of dill pickle popcorn seasoning to the crumb mixture.
- Eggs: use the eggs to help bind the crumbs to the halloumi cheese.
- Garlic Powder: adding that garlic nutty flavour to these already delicious fries.
- Paprika: giving these fries a hint of smoky flavour.
- Olive OIl: we used olive oil to fry the fries but if you have any air fryer you can omit this ingredient.
How to make dill pickle keto halloumi fries?
Pat halloumi dry with a paper towel and then cut into 1 inch thick strips. Next scramble two eggs in a bowl and place the pork rind crumbs, garlic powder and paprika in another bowl and mix until well combined.
Dip each halloumi strip into the egg mixture and then coat with the breadcrumbs. Dip again in the egg mixture and then once again coat with the breadcrumbs. This makes them extra crispy and well coated. Place on a parchment lined dish.
Fill a shallow sauce pan with about ½ an inch of olive oil, just enough to to cover up to half of the halloumi fries as you will flip them to fry the other side.
Turn your stove element to medium/high. To test it dip a peice of halloumi fry in the oil, if it sizzles, it's ready. Place a halloumi stick in the oil for about 1 minute then flip and fry for 1 more minute. Cook in batches. Fries should be golden brown. Transfer to a dish lined with paper towel.
Sprinkle with sea salt and enjoy!
Make them in the air fryer
Preheat air fryer to 400°F
Follow the directions above to coat the halloumi sticks. Once the air fryer is preheated spray the air fryer basket with cooking spray and transfer the halloumi fries into the basket. Spray the keto halloumi fries with cooking spray.
Air fryer at 400°F for 4 minutes, flip and air fryer for another 4 minutes or until golden brown.
Baked Keto Halloumi Fries
You can also bake these low carb halloumi fries on a parchment lined baking sheet for 15 minutes at 350°F, flip halfway through.
To avoid the fries from sticking to each other, don't let them touch when in the olive oil or the air fryer basket. Therefore cooking in batches works best for these keto halloumi fries.
Breading the dill pickle fries can be tricky, keep one hand dry and the other wet when breading, it will make the process much easier.
For extra coating you can lightly dredge the halloumi sticks through almond flour or coconut flour before dipping in the egg mixture.
- Serving: these fries are great dipped in ketchup or a ranch dressing, serve with a burger like this Jalapeno Popper Burger.
- Storage: store in an airtight container for up to 3 days. Warm up in the oven at 325°F for 5 minutes.
The flavour possibilities are endless with the adding different flavours to the breading or after they are fried, here are just a few:
- Spicy - make these low carb halloumi fries spicy by adding ⅛th teaspoon of cayenne pepper to the breadcrumb mixture.
- Lemon Pepper - why not make these fries a lemon pepper flavour and omit the dill by adding some lemon pepper seasoning to the breadcrumb mixture.
- Buffalo - these halloumi fries are great tossed in a pad of butter with some buffalo sauce once they are cooked.
These keto halloumi fries are also gluten free.
If you like these fries you will also enjoy these Low Carb Asparagus Fries.
Equipment used to make keto halloumi fries
I do love using my Air Fryer and I use it more often than the oven. I love to experiment and air fry everything to see how it will turn out. There are many air fryers on the market, here are just a few.
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Frequently asked questions
Yes, you can place them on a parchment lined baking sheet and cover with a paper towel until you are ready to fry them.
If you can't find halloumi you can use paneer or any other firm white cheese that does not melt when heated.
Keto Dill Pickle Halloumi Fries
- Shallow Sauce Pan
- 200 grams halloumi cheese slice halloumi lengthwise into 1 inch strips
- 4 oz crushed pork rind crumbs I used dill flavoured pork rinds
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 cup olive oil for frying, depending on your pan size you may need more or less
- Use my Breadcrumb recipe instead of pork rinds
- Pat your halloumi dry and then cut into strips.
- Scramble 2 eggs in a bowl, crush the pork rinds, I used a blender, then place in a bowl with the garlic powder and paprika seasonings.
- Dip halloumi strips in the egg and then the pork rind cumbs, do this twice to double coat them.
- Use a shallow pan and fill with about ½ inch of olive oil
- Set your stovetop element to medium/high
- Once hot enough, place a halloumi stick into the oil
- After 1 minute or so, use two forks to flip the halloumi and brown on each side.
- Brown on each side until golden brown.
- When golden brown to your liking place on a dish lined with paper towel to soak any oil.
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All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines