Pan Fried Halloumi (Printable version)
Golden crispy halloumi with fresh lemon juice and herbs, ready in minutes.
# What You'll Need:
→ Cheese
01 - 8 oz halloumi cheese
→ For Frying
02 - 1 tbsp olive oil
→ For Serving
03 - ½ lemon, cut into wedges
04 - 1 tbsp fresh parsley, chopped (optional)
05 - Freshly ground black pepper, to taste
# Directions:
01 - Remove the halloumi from its packaging and pat dry thoroughly with paper towels. Slice into ⅜-inch thick pieces.
02 - Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
03 - Arrange the halloumi slices in the pan without overlapping. Fry for 2 to 3 minutes per side, or until golden and crispy.
04 - Transfer to a serving plate. Squeeze fresh lemon juice over the cheese, sprinkle with parsley and black pepper if desired. Serve right away while warm.
# Expert advice:
01 -
- Halloumi gets that impossible golden crust while staying squeaky and soft inside, and it feels like you made something fancy when you barely tried.
- It works as a quick appetizer, a side dish, or honestly just a snack you eat over the sink with your fingers.
02 -
- Halloumi only stays crispy for a few minutes after it leaves the pan, so have everything else ready and call people to the table before you start frying.
- If the cheese is too wet when it goes in the pan, it will steam instead of fry, so do not skip the paper towel step no matter how impatient you feel.
03 -
- Cut your slices no thicker than 1 cm because anything thicker will not heat through properly before the outside burns.
- If you are cooking for a crowd, keep finished slices on a baking sheet in a low oven around 100 degrees Celsius while you work through batches.