Cody Casey
Halloumi is a semi-firm, salty cheese with a high melting point, which makes it ideal for frying. Cypriot in origin, halloumi is traditionally made using a blend of sheep's and goat's milk, with added cow's milk. Its high melting point means it develops a deliciously charred exterior while staying firm and creamy inside. Frying halloumi is a quick and easy process that produces a crispy, golden cheese with a warm and creamy centre. It can be cooked in a frying pan with or without oil, depending on the type of pan used.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick |
| Oil | Olive oil, extra virgin olive oil |
| Oil quantity | Enough to cover the pan |
| Oil temperature | Shimmering |
| Halloumi quantity | Enough to cover the pan in a single layer |
| Halloumi thickness | 0.5-1 cm |
| Cooking time | 1-2 minutes per side |
| Colour | Golden brown |
| Texture | Crispy, soft, gooey, creamy |
| Taste | Salty, sweet |
| Serving suggestion | Drizzle with honey, sprinkle with thyme and chilli flakes |
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What You'll Learn
Use a non-stick frying pan
Halloumi is a semi-firm, Cypriot cheese with a high melting point, which makes it ideal for frying. It has a mild, slightly salty flavour, with a hint of sweetness, and a rubbery and squeaky texture when raw. When fried, it becomes soft and creamy, with a deliciously charred exterior.
To cook halloumi in a non-stick frying pan, start by slicing the halloumi into thick slices, roughly half a centimetre to one centimetre thick. Thick slices are preferable to thin slices, as they can dry out and become hard during cooking. If you want to add extra flavour to your halloumi, you can marinate the slices in olive oil and your choice of herbs, spices, citrus zest, and other aromatic ingredients like garlic and chilli. This step is optional but can add depth to your dish.
Next, heat your non-stick frying pan over medium-high heat. If you are cooking the halloumi without oil, ensure that the pan is good quality, as the cheese may still stick. If you are using olive oil, add two tablespoons and heat until shimmering. Then, carefully place your halloumi slices in the pan, ensuring they are in a single layer and not overcrowded.
Cook the halloumi for 1-2 minutes on the first side, until the cheese releases some liquid. Wait for the liquid to evaporate, and the salty residue in the pan turns golden brown. Then, it's time to flip! Use a spatula to carefully turn the halloumi, as it is delicate and you don't want it to break. Cook the other side for another 1-2 minutes, keeping an eye on the crust so it doesn't get too dark.
Once your halloumi is beautifully golden brown and crispy on the edges, with a soft and squidgy middle, it's ready to serve! Halloumi is best enjoyed straight away, as it can become tough and rubbery when it cools. For a simple yet delicious appetizer, serve your fried halloumi with a drizzle of honey, a sprinkle of fresh thyme, and a pinch of red pepper flakes. Enjoy!
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Cook for 1-2 minutes on each side
Cooking halloumi in a frying pan is a quick and easy process that results in delicious crispy, golden cheese with warm and creamy centres. It is important to note that halloumi is best enjoyed when cooked fresh and eaten straight away, as it tends to harden and become rubbery when left to cool.
To cook halloumi in a frying pan, start by heating a drizzle of olive oil in a non-stick pan over medium-high heat. It is recommended to use olive oil with a high smoke point, rather than extra virgin olive oil. You can also dry fry halloumi without adding any oil due to its high-fat content, but using oil will result in a better texture and enhance the flavour. Once the oil is shimmering, carefully place the halloumi slices in the pan in a single layer, ensuring that the pan is not overcrowded. Thick slices of halloumi, about half a centimetre to a centimetre thick, are ideal as they tend to get nice and gooey in the middle.
Cook the halloumi for 1-2 minutes on each side or until golden brown. Keep an eye on the crust to ensure it doesn't get too dark. The cheese will begin to release liquid as it cooks. Wait for the liquid to be released and evaporated before flipping the halloumi. The underside of the halloumi will turn golden brown and develop a beautiful golden crust. This side will brown more quickly, taking about a minute. Use a spatula to carefully flip the halloumi, as it is delicate and may break.
Once both sides are golden brown, transfer the halloumi to a serving plate. It is now ready to be enjoyed! Halloumi is best served immediately while it is still warm, crispy, and soft.
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Use olive oil to fry the halloumi
Halloumi is a semi-firm, Cypriot cheese with a high melting point, which makes it ideal for frying. It has a mild, slightly salty flavour, with a hint of sweetness. When fried, it develops a deliciously charred exterior while staying firm and creamy inside.
To fry halloumi in olive oil, start by heating a drizzle of olive oil in a non-stick pan over medium-high heat. It is important that the oil is well warmed before adding the halloumi. You can tell that the oil is ready when it starts to shimmer.
Next, carefully place the halloumi in the pan. It is recommended to cut the halloumi into slices that are about half a centimetre to one centimetre thick. Thick slices are better than thin slices, as they are less likely to dry up and become hard. When placing the halloumi in the pan, make sure that the slices are in a single layer and not overcrowded.
Cook the halloumi for 1-2 minutes on each side, or until golden brown. Keep an eye on the crust to ensure that it does not get too dark. Once the halloumi is browned to your liking, use a spatula to carefully flip each slice. The second side will brown more quickly than the first, as all the liquid has already been released, so be careful not to overcook it.
Once the second side is browned, transfer the halloumi to a serving plate and serve immediately. Halloumi is best enjoyed fresh, as it can become tough and rubbery as it cools. For a sweet and salty combination, try drizzling the fried halloumi with honey and sprinkling it with sesame seeds and a pinch of red pepper flakes.
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Add seasonings like dried herbs, cumin, or paprika
Halloumi is a semi-firm, semi-hard, salty cheese with a high melting point, which makes it ideal for frying. It has a mild, slightly sweet and salty flavour, with a hint of tanginess. It is made from sheep, goat, and/or cow's milk and originates from Cyprus.
When cooking halloumi in a frying pan, you can add seasonings like dried herbs, cumin, or paprika to enhance its flavour. Here are some tips and suggestions for incorporating these seasonings:
Dried Herbs
Halloumi is often rolled in dried herbs, usually mint, before being sold, which gives it a unique flavour and aroma. You can also sprinkle dried herbs like oregano or basil over the halloumi before frying. This will infuse the cheese with the herb's aroma and flavour, creating a more complex taste profile.
Cumin
Ground cumin is a versatile spice that can be added to halloumi to give it an earthy, nutty, and slightly spicy kick. It pairs well with the salty and creamy notes of the cheese. Sprinkle the cumin over the halloumi before frying, or if you prefer a stronger cumin flavour, you can add it after frying.
Paprika
Smoked paprika will add a smoky depth of flavour to the halloumi, complementing the cheese's salty and creamy characteristics. Sprinkle it over the halloumi before frying to allow the heat to activate its flavour and aroma. If you prefer a milder paprika flavour, you can add it after frying, but be aware that it may not infuse with the cheese in the same way.
When adding seasonings to your halloumi, feel free to experiment with different combinations of herbs and spices to find your favourite flavour profiles. You can also try other seasonings like garlic, chilli flakes, lemon juice, olive oil, or even creative additions such as sautéed mushrooms, grated apple, or diced tomatoes.
Remember, when frying halloumi, it is best to use a non-stick pan, and you can choose to cook with or without oil. Halloumi has a high-fat content, so it can be fried without oil, but using oil, especially olive oil, can enhance the flavour and create a beautiful golden crust.
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Serve immediately
Halloumi is best served immediately. As it cools, it will harden and become rubbery and squeaky. To keep it warm and soft, eat it straight from the pan or transfer it to a plate and serve it right away.
Halloumi is a great source of protein and calcium and can be part of a healthy, balanced diet. However, it is also high in salt and fat, so it should be consumed in moderation.
Halloumi is a semi-firm, salty cheese with a high melting point, which makes it ideal for frying. It has a mild, slightly sweet flavour and a rubbery, squeaky texture when raw. When fried or grilled, it becomes soft, creamy, and gooey in the middle with a deliciously charred exterior. It is often served as an appetiser or side dish.
There are endless ways to serve fried halloumi. It can be drizzled with honey, olive oil, or warm spices like chilli flakes, paprika, thyme, or cumin. It can also be served with pita bread, olives, fruit, or vegetables. Halloumi can be boiled before frying to reduce its saltiness and shape it into burgers. It can also be sliced thinly or thickly, grilled, barbecued, or air-fried.
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Frequently asked questions
Yes, you can cook halloumi in a frying pan. It is a versatile cheese that can be grilled, barbecued, baked, or cooked in an air fryer.
To cook halloumi in a frying pan, start by slicing the halloumi into thick slices. Then, heat a drizzle of olive oil in a non-stick frying pan over medium-high heat. Place the halloumi slices in the pan in a single layer and cook for 1-2 minutes on each side until golden brown. Serve immediately.
Halloumi has a salty flavor and a crispy, golden exterior when cooked in a frying pan. It goes well with something sweet like honey or fresh fruit, or something acidic like tomatoes or salsa. It can also be served with warm pita bread, olives, and olive oil, or with chili jam.
