pan-fried halloumi – recipesshubb

Pan-Fried Halloumi

Pan-fried halloumi is crispy on the outside, soft and squeaky on the inside, and ready in just minutes. Its salty, tangy flavor pairs beautifully with salads, roasted vegetables, or a drizzle of honey for a sweet-savory treat. This simple dish requires just a few ingredients and can be on the table in under 10 minutes.

Ingredients (Serves 2)

250g (about 9 oz) halloumi cheese
1–2 tablespoons olive oil (or a neutral oil like sunflower oil)
Optional: freshly ground black pepper, chili flakes, lemon juice, or herbs for garnish

Method

Step 1: Prepare the halloumi

Remove the halloumi from its packaging and drain any liquid.
Pat it dry with a paper towel to remove excess moisture—this helps it crisp up.
Slice the halloumi into ½–1 cm (¼–½ inch) thick slices.

Step 2: Heat the pan

Place a non-stick frying pan over medium-high heat.
Add 1–2 tablespoons of olive oil and let it warm. You want it hot enough that the halloumi sizzles when added.

Step 3: Fry the halloumi

Carefully place the halloumi slices in the hot pan—avoid overcrowding.
Fry for 2–3 minutes on each side, or until golden brown and crispy.
Use a spatula to flip gently; halloumi is firm but can stick if the pan isn’t hot enough.

Step 4: Serve immediately

Remove from the pan and place on a plate lined with a paper towel to absorb excess oil.
Optional toppings: a squeeze of fresh lemon juice, sprinkle of black pepper or chili flakes, or fresh herbs like parsley or mint.

Serving Ideas

Salads: Add to a fresh Greek salad with tomatoes, cucumbers, olives, and red onion.
Sandwiches or wraps: Layer with roasted vegetables or hummus in a pita or flatbread.
Breakfast or brunch: Serve alongside avocado toast or poached eggs.
Sweet-savory snack: Drizzle with honey and top with walnuts or seeds.

Tips for Perfect Pan-Fried Halloumi

Don’t overcook: Halloumi can become rubbery if fried too long. Golden brown on each side is ideal.
Use a non-stick pan: Helps prevent sticking without too much oil.
Dry slices: Removing moisture ensures a crispier exterior.
High heat: The pan should be hot enough to sizzle, but not so hot that it burns the outside before the inside warms.

💡 Optional Variations

Spicy halloumi: Sprinkle chili powder or smoked paprika before frying.
Herbed halloumi: Toss with dried oregano, thyme, or za’atar for extra flavor.
Grilled version: Cook on a hot grill or grill pan for a smoky taste.

Pan-fried halloumi is incredibly versatile, quick to make, and always a crowd-pleaser. Its crispy, golden crust with a soft, squeaky center makes it perfect as a snack, salad topping, or main dish accompaniment.