Ah, fried halloumi! Crispy on the outside, squeaky and soft on the inside—absolutely delicious. Here’s how to make it perfectly:
Ingredients
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200–250g halloumi cheese
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1–2 tbsp olive oil (or a neutral oil)
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Optional: lemon wedges, black pepper, herbs (like mint or oregano)
Instructions
1. Prepare the halloumi
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Remove the halloumi from its packaging and pat it dry with a paper towel.
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Slice it into 1 cm (about ½ inch) thick slices.
Thicker slices are less likely to melt, thinner slices get crispier.
2. Heat the pan
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Place a non-stick or cast-iron skillet on medium heat.
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Add olive oil and let it get hot but not smoking.
3. Fry the halloumi
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Place the slices in the pan in a single layer.
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Fry 2–3 minutes on each side until golden brown and crispy.
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Avoid moving the slices too much—they need contact with the pan to get that nice crust.
4. Serve
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Remove and place on a paper towel if you want to drain excess oil.
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Serve immediately with:
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Lemon wedges to squeeze over
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Fresh herbs like mint, parsley, or oregano
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Optional: a drizzle of honey or chili flakes for a sweet-spicy twist
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💡 Tips:
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Halloumi has a high melting point, so it fries rather than melts—perfect for pan-frying or grilling.
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For extra flavor, marinate the slices in olive oil, lemon, and herbs for 15–30 minutes before frying.
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Works great in salads, sandwiches, or just as a snack.
If you want, I can also suggest a crispy air-fryer version that’s even less oily but just as tasty. Do you want that version too?
