Pan-Fried Halloumi: Golden, Crispy, and Deliciously Cheesy
Halloumi cheese has taken the culinary world by storm for its unique texture and incredible versatility. Unlike other cheeses, halloumi holds its shape when heated, making it perfect for pan-frying, grilling, or even baking. Pan-fried halloumi, with its crispy golden exterior and soft, squeaky interior, is a simple yet impressive dish that can be enjoyed as an appetizer, side, or main course.
This recipe is perfect for cheese lovers, vegetarians, or anyone looking for a quick, flavorful dish that elevates any meal with minimal effort.
Why You’ll Love Pan-Fried Halloumi
✔ Quick and easy – Ready in just 5–10 minutes.
✔ Crispy on the outside, soft on the inside – A satisfying texture contrast.
✔ Versatile – Serve as a snack, in salads, sandwiches, or as a side dish.
✔ Minimal ingredients – Halloumi, oil, and optional seasoning.
✔ Crowd-pleaser – Always a hit at gatherings or dinner parties.
Ingredients
8 oz (225g) halloumi cheese, sliced into ½-inch thick pieces
1–2 tablespoons olive oil (or vegetable oil)
Optional: lemon wedges, fresh herbs (mint, parsley, or thyme), chili flakes
How to Make Pan-Fried Halloumi
1. Prepare the Halloumi
Slice halloumi into even pieces about ½ inch thick. Pat lightly with paper towels to remove excess moisture—this helps achieve a crispier crust.
2. Heat the Pan
Heat a non-stick or cast-iron skillet over medium heat and add olive oil. Allow the oil to heat until shimmering.
3. Fry the Halloumi
Place halloumi slices in the pan without overcrowding. Fry for 2–3 minutes on each side until golden brown and crispy. Avoid moving the slices too much to allow a nice crust to form.
4. Serve
Transfer the halloumi to a plate. Serve immediately while warm and slightly squeaky. Squeeze fresh lemon juice over the top and sprinkle with herbs or chili flakes for added flavor.
Tips for Perfect Pan-Fried Halloumi
Don’t slice too thin – Thicker slices hold together better and stay soft inside.
Use medium heat – Too high can burn the exterior before the inside warms.
Pat dry – Removing excess moisture ensures a golden, crispy crust.
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