08/07/2026
Crispy Zany Zeus halloumi fries drizzled with chilli-spiked hot honey & fried curry leaves
Serves 2 · Prep 15 min · Cook 10 min
Ingredients:
Haloumi & Tempura Batter
250g Zany Zeus halloumi, cut into fries/sticks
100g tempura flour (plus extra for dusting)
½ cup (125ml) soda water, ice cold
5–6 ice cubes
Hot Honey:
100ml honey
100ml chilli oil
1 tsp sriracha sauce
Garnish:
1 tbsp fried curry leaves
Togarashi or spice powder, to taste (optional)
Zany Zeus Greek yoghurt labneh:
200ml Greek yoghurt
1 handful fresh curry leaves, pureed
2 garlic cloves, minced
1 tbsp lemon juice
1 tbsp chopped mint or coriander
Salt to taste
Method:
1. Make the hot honey: Combine honey, chilli oil and sriracha in a small bowl or saucepan.
Stir well and warm gently if needed. Taste and adjust heat. Set aside.
2. Make the curry leaf yoghurt labneh or mayonnaise: Blitz curry leaf puree with garlic and lemon juice until smooth. Fold through yoghurt or mayonnaise and season with salt and pepper. Refrigerate until ready to serve.
3. Make the tempura batter: Place ice cubes into the cold soda water. Gently mix in tempura
flour, do not overmix. A few lumps are fine. Batter should be light and loose.
4. Coat the halloumi: Cut haloumi into thick fry/stick shapes. Dust lightly in extra tempura
flour, shaking off any excess. Dip each piece into the tempura batter to coat evenly.
5. Fry: Heat oil to 180°C. Fry halloumi sticks in batches for approximately 1- 2 minutes until
golden and crisp. Remove and drain briefly on paper towel.
6. Serve: Toss hot haloumi fries in hot honey, or drizzle generously over the top. Garnish with
fried curry leaves. Dust with togarashi if extra heat is desired. Serve immediately with curry
leaf mayonnaise or Labneh on the side.
Recipe Creator: Chef Chetan Pangam
