Add some crunch to your weeknights with healthier, crispy fried treats from chef Dean Edwards
Crispy oregano halloumi fries
These are delicious, and my favourite use for them is inside a gyro. I had my first taste of a gyro on holiday many, many years ago and, yes, I’d had a few drinks beforehand. It was lovely. Now, I’m seeing really elevated versions of gyros popping up in restaurants and street-food stalls all over the place. My favourite includes these crispy halloumi fries alongside traditional chips, salad and dressings. Load up a warmed flatbread and try it out.
SERVES 2 PREP 10 mins COOK 12 mins EASY V
225g halloumi
40g fine dried or panko breadcrumbs
1 tsp dried oregano
1 heaped tsp garlic granules
40g plain flour
1 egg, lightly beaten
cooking oil spray
shredded lettuce, chopped tomato,
chopped cucumber, red onion
slices, warmed flatbreads, tzatziki
and chilli sauce, to serve (optional)
1Cut the halloumi into large chips – you should get 16. Combine the breadcrumbs, oregano and garlic granules in a shallow dish, put the flour in another dish and the egg in a third. Coat the halloumi in the flour and tap off any excess, then dip in the egg, then toss in the breadcrumbs.
2Heat the air-fryer to 180C. Put the halloumi fries on the crisp plate inside the air-fryer drawer, then spray with oil. Cook for 12 mins, turning halfway through.
3To serve as a gyro, load the halloumi fries and salad onto a flatbread and serve with tzatziki and chilli sauce.
Crispy katsu chicken
This recipe is perfect if you have a dual-drawer air-fryer, as you can cook the sauce and chicken at the same time. Don’t panic if you don’t though – you can make the sauce in advance, then reheat it. I’ll probably get into trouble for making a cheat’s version of this recipe, so disclaimer: this is not authentic in the slightest. But, trust me: it’s quick, easy and absolutely banging. I serve it with shichimi togarashi (a Japanese spice mixture) for sprinkling on top.
SERVES 4 PREP 20 mins COOK 38 mins EASY
4 skinless, boneless chicken thighs
40g plain flour
1 egg, lightly beaten
80g panko breadcrumbs
cooking oil spray
For the katsu curry sauce
1 carrot, finely chopped
11/2onions, finely chopped
1 tsp garlic and ginger paste
1 heaped tbsp medium curry powder
1 tsp ground turmeric
1 tbsp vegetable oil
4 heaped tsp chicken gravy granules
1 tbsp honey
1-2 tbsp soy sauce
steamed basmati rice, shredded
white cabbage, sliced spring onions
and lemon wedges, to
