Greece’s answer to fried mozzarella, halloumi, is a firm cheese with a high melting point that makes it perfect for high-heat frying. The inside becomes salty, rich, and softened without turning gooey. Alongside the halloumi, fried lemons slices, olives, and peperoncini offer a palate-cleansing hit of brine and citrus that will keep you coming back for more. Don’t forget the cooling yogurt sauce, which keeps these addictive halloumi fries nice and fresh.


Credit: Jen Causey

Recipe Summary test

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Pour vegetable oil to a depth of 2 1/2 inches in a large, deep Dutch oven; heat over medium-high to 350°F. 

  • Whisk together flour, cornstarch, and 3 teaspoons chile-lime seasoning in a large shallow bowl, and set aside.

  • Cut1 lemon into thin slices; remove and discard seeds. Cut remaining lemon in half; squeeze 1 lemon half to equal 1 tablespoon juice, and set aside. Reserve remaining lemon half for another use.   

  • Working in batches, dredge halloumi, lemon slices, pepperoncini, and olives in flour mixture, shaking off excess, and add to hot oil. Fry until golden brown and crisp, 3 to 4 minutes, turning halfway through frying. Using a spider or slotted spoon, remove fritto misto from oil, and drain on a wire rack set inside a baking sheet. (Adjust heat between batches to maintain temperature as needed.)

  • Whisk together yogurt, mayonnaise, mustard, reserved lemon juice, and remaining 1 teaspoon chile-lime seasoning in a small bowl until blended. Transfer fritto misto to a serving platter; garnish with mint, and serve with chile-lime sauce.