Za’atar Haloumi Crisps

Fry in batches rather than crowding the pan. Bring the halloumi crisps straight to the table with a lemony dip on the side.

The Stuff:

• Vegetable oil
• ¼ Cup all-purpose flour
• 1 Tablespoon Never Not Eating Za’atar
• 1 (8-Ounce) Package of halloumi cheese, cut into 3/4-inch cubes
• 1 Tablespoon water

The Method:

1. Pour vegetable oil to a depth of 1 1/2 inches in a medium saucepan, and heat over medium-high until oil reaches 400°F.
2. Stir together flour, Never Not Eating Za’atar, and remaining 1/4 Teaspoon salt in a medium bowl.
3. Toss halloumi cubes and 1 Tablespoon water in a separate medium bowl; drain.
4. Add halloumi to flour mixture, and toss well to coat; shake off excess flour mixture.
5. Working in batches, fry halloumi, stirring occasionally, until crispy and dark golden brown, 1 minute and 30 seconds to 2 minutes and 30 seconds per batch.
6. Using a slotted spoon, transfer halloumi to a paper towel–lined plate and salt lightly and serve immediately. Can be kept warm in a 200 degree oven.