Pan Fried Halloumi (Printable Version)
Golden crispy halloumi finished with fresh lemon and herbs in just 12 minutes.
# What You Need:
→ Cheese
01 - 8 oz halloumi cheese
→ For Pan-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
# How to Make It:
01 - Remove the halloumi from its packaging and pat thoroughly dry with paper towels. Cut into ½-inch thick slices.
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 in a single layer without overlapping. Fry for 2 to 3 minutes per side until golden brown and crispy on the exterior.
04 - Transfer to a serving plate. Squeeze fresh lemon juice over the slices and sprinkle with chopped parsley and black pepper. Serve immediately while warm.
# Expert Advice:
01 -
- Halloumi has a ridiculously high melting point, so you get a crispy golden crust while the inside stays wonderfully chewy and satisfying.
- From fridge to plate in under fifteen minutes, which makes it the ultimate impromptu appetizer when guests show up hungry.
02 -
- Halloumi firms up quickly as it cools, so serve it within a few minutes of cooking for the best texture and flavor experience.
- A non stick skillet truly is your best friend here because halloumi can leave behind stubborn caramelized bits on uncoated surfaces.
03 -
- Slice the halloumi slightly thinner than you think you need because thicker pieces tend to stay rubbery inside while the outside overcooks.
- Do not flip the cheese until it releases naturally from the pan because that is your signal the crust has fully formed.