Pan Fried Halloumi (Printable)
Golden crispy halloumi with fresh lemon and herbs
# What You'll Need:
→ Cheese
01 - 8 oz halloumi cheese
→ For Frying
02 - 1 tbsp olive oil
→ To Serve
03 - ½ lemon, cut into wedges
04 - 1 tbsp fresh parsley, chopped (optional)
05 - Freshly ground black pepper, to taste
# How to Make It:
01 - Remove halloumi from packaging and pat dry thoroughly with paper towels. Cut into ½-inch thick slices.
02 - Heat olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
03 - Arrange halloumi slices in the pan without overlapping. Fry for 2–3 minutes per side until golden brown and crispy on the edges.
04 - Transfer to a serving plate. Squeeze fresh lemon juice over the slices, sprinkle with chopped parsley and black pepper. Serve right away while warm.
# Expert Hacks:
01 -
- Halloumi transforms from rubbery block to crispy masterpiece in under ten minutes flat.
- The combination of lemon, herbs, and that squeaky cheese is downright addictive.
- It works as a quick appetizer, a side dish, or even tossed on top of a salad.
02 -
- Halloumi must be served immediately because it toughens as it cools and loses that irresistible squeaky texture.
- A nonstick pan makes all the difference here since halloumi can stick and break apart on regular stainless steel.
03 -
- Slice the halloumi slightly thicker than you think it needs because thinner pieces overcook fast and turn rubbery instead of gooey.
- Patting the cheese dry is the single most important step for achieving that restaurant quality golden crust.