Emilie Meyer
Halloumi is a Cypriot cheese made from sheep, goat, and/or cow's milk. It is a highly versatile ingredient that can be grilled, barbecued, air-fried, or pan-fried. When cooked, halloumi turns golden brown instead of melting, making it ideal for meat-free dishes. It has a high melting point, allowing it to maintain its shape when cooked, resulting in a deliciously charred exterior while staying firm and creamy inside. While halloumi can be fried without oil due to its high-fat content, using olive oil enhances its flavour and texture. To fry halloumi, heat oil in a non-stick pan over medium-high heat, add the halloumi slices in a single layer, and cook for 1-2 minutes on each side until golden brown. Serve immediately for the best texture and flavour.
Can you pan fry halloumi?
| Characteristics | Values |
|---|---|
| Pan-frying halloumi | Possible |
| Best type of pan | Non-stick |
| Use of oil | Optional, but recommended |
| Type of oil | Olive oil |
| Oil temperature | Hot and shimmering |
| Halloumi preparation | Cut into 0.5-1 cm thick slices or sticks |
| Cooking time | 1-2 minutes on each side |
| Colour | Golden brown |
| Texture | Crispy on the surface and gooey inside |
| Serving | Serve immediately with honey, thyme, or chilli jam |
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What You'll Learn
Pan-frying halloumi without oil
Halloumi is a semi-hard, semi-firm, salty cheese that originates from Cyprus. It is traditionally made from goat or sheep's milk, or a combination of both. It has a high melting point, which makes it ideal for frying. It is also a good source of protein and calcium.
To pan-fry halloumi without oil, cut the block of halloumi into slices about half a centimetre thick. Use a crinkle cutter if you want to create fake 'grill lines'. Place a non-stick frying pan over medium heat and add the halloumi slices in a single layer. Do not overcrowd the pan. Allow the cheese to cook for a few minutes without moving it. It will release some liquid, which will then cook off. When the excess liquid has evaporated, the underside of the cheese will turn golden brown. Turn each piece over and repeat with the other side. The second side will brown more quickly. Serve immediately, as halloumi can become rubbery when left to cool.
If you don't have a non-stick pan, you can use stainless steel, but you will need to use a much lower heat and a dash of oil to prevent the cheese from sticking.
Halloumi can be served as a quick and indulgent appetizer or as part of a cheese plate or mezze platter. It is often served with a drizzle of honey and fresh fruit like grapes, berries or figs. It can also be served as part of a salad or in wraps.
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How to cut halloumi for frying
Halloumi is a semi-hard, semi-firm, salty cheese that traditionally comes from Cyprus and is made from goat or sheep's milk, or a combination of both. It is a highly versatile ingredient that can be grilled, fried, baked, barbecued, or cooked in an air fryer. When frying halloumi, it is important to cut it into the right shape and size. Here is a step-by-step guide on how to cut halloumi for frying:
Step 1: Prepare the Halloumi Block
Before cutting, it is a good idea to pat the halloumi dry with kitchen paper. This will remove any excess moisture and ensure that the cheese browns evenly during frying.
Step 2: Cut the Halloumi into Slices or Cubes
For frying, halloumi can be cut into slices or cubes. If you are cutting it into slices, aim for a thickness of around 0.5 to 1 centimetre. Be careful not to cut the slices too thin, as you want the halloumi to have a nice, crispy exterior and a soft, creamy interior. If you prefer to cut the halloumi into cubes, you can thread them onto skewers and grill them, or cut them into larger chunks and add them to salads or sandwiches.
Step 3: Use a Crinkle Cutter (Optional)
If you want to create fake 'grill lines' on your halloumi, you can use a crinkle cutter to cut the cheese instead of a regular knife. This will give your halloumi an eye-catching and professional look.
Step 4: Arrange the Halloumi in a Single Layer
Whether you are frying slices or sticks of halloumi, it is important to arrange them in a single layer in the pan. Do not overcrowd the pan, as this will help the halloumi brown and cook more evenly.
By following these steps, you will have perfectly cut halloumi that is ready to be fried! Remember to serve the halloumi immediately while it is still warm and crispy, as it can become rubbery as it cools. Enjoy your delicious and crispy fried halloumi!
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Marinating halloumi before frying
Halloumi is a semi-hard cheese made from sheep, goat, and/or cow's milk. It has a high melting point, making it ideal for frying and grilling. Marinating halloumi before frying can enhance its flavour and make it even more delicious. Here are some tips and suggestions for marinating halloumi before frying:
Timing:
Ideally, marinate the halloumi the night before or at least a few hours in advance. The longer it sits in the marinade, the more flavour it will absorb.
Marinade Ingredients:
The foundation of most marinades is cooking oil and acid. Olive oil is a popular choice for halloumi marinades. For the acid component, lemon juice or citrus zest can add a zesty tang. Additionally, spices and herbs can be added for extra flavour. Some common herbs and spices used in halloumi marinades include garlic, thyme, rosemary, oregano, paprika, cumin, black pepper, and red pepper flakes. You can also experiment with combinations like chili crisp and oregano or cumin, coriander, and mint leaves for a refreshing twist. Just remember, since halloumi is already salty, avoid adding extra salt to the marinade.
Preparing the Halloumi:
Before adding the halloumi to the marinade, cut it into slices or cubes. This will increase the surface area exposed to the marinade, allowing for more flavour absorption. Alternatively, you can keep the halloumi block whole and score it with a knife to create channels for the marinade to penetrate.
Marinating Process:
Mix all your marinade ingredients together in a bowl. Place the halloumi slices or cubes into a sealable bag and pour in the marinade. Seal the bag and rub the marinade over the cheese. Refrigerate for at least two hours or preferably overnight.
Frying the Marinated Halloumi:
When you're ready to cook, heat a non-stick frying pan on high. Add the marinated halloumi slices and fry for 1-2 minutes on each side until golden brown. Baste the slices with any leftover marinade while cooking for extra flavour. Serve immediately!
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Frying halloumi without sticking
Halloumi is a semi-firm, non-melting cheese with a high melting point, which makes it ideal for frying. It has a mild, slightly salty flavour, with a hint of sweetness. While it can be fried without oil due to its high fat content, using oil improves the flavour and texture.
To fry halloumi without sticking, use a non-stick pan. If you don't have a non-stick pan, use a lower heat and add a dash of oil to prevent sticking. Heat the pan over medium to medium-high heat. When frying halloumi, do not overcrowd the pan—only add enough cheese to cover the pan in a single layer.
Once the pan is hot, add the halloumi slices. Cook the cheese for a few minutes without moving it. After a minute or two, the halloumi will begin to release some liquid. Don't flip the cheese yet—wait until the liquid has cooked off and evaporated. When the excess liquid has evaporated, the underside of the cheese will turn golden brown. Flip the halloumi and cook the other side. The second side will brown more quickly, as the liquid has already been released.
Remove the halloumi from the pan once it reaches your desired level of browning. Halloumi is best served immediately, as it will become rubbery when it cools.
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Serving suggestions for fried halloumi
Fried halloumi is a versatile dish that can be served in many ways. It is best enjoyed straight out of the pan, as it tends to become rubbery when it cools down. Here are some serving suggestions for fried halloumi:
As a Starter or Appetizer
Halloumi can be served as a quick and indulgent appetizer or starter on its own. It can also be served as part of a mezze platter or a cheese plate. For a simple yet enjoyable starter, serve it with warm pita bread, olives, and good olive oil.
With Drizzle and Fruits
Fried halloumi can be drizzled with honey and served with fruits such as grapes, berries, or figs. Warmed honey can also be drizzled over the cheese, and the dish can be garnished with sesame seeds and red chilli flakes or Aleppo pepper.
In a Salad
Fried halloumi can be added to a salad, such as a roasted asparagus and tomato salad, a roasted vegetable salad, or a halloumi, pomegranate, and walnut salad. It can also be served with a peppery rocket salad or a carrot, orange, and watercress salad with a mustard and honey dressing.
With Bread
Halloumi can be served on toasted ciabatta with a tomato, onion, and parsley salsa or in a baguette with chorizo. It can also be used as a filling in burgers and wraps, along with grated carrot, coriander, rice vinegar, and harissa mayo.
With Drinks
Halloumi can be served with a refreshing pitcher of non-alcoholic Karkade (Hibiscus Iced Tea) or red or white sangria.
With Other Foods
Fried halloumi can be served with watermelon, grilled vegetable kabobs, or blistered cherry tomatoes with a honey-rosemary glaze. It can also be seasoned with chilli jam, smoked paprika, or mixed herbs.
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Frequently asked questions
Yes, you can pan-fry halloumi.
To pan-fry halloumi, start by slicing the halloumi into 0.5-1cm thick slices. Dry the halloumi slices with kitchen paper and season with olive oil, herbs, spices, citrus zest, and other aromatic ingredients like garlic and chilli. Heat a drizzle of olive oil in a non-stick frying pan over medium-high heat. Place the halloumi slices in a single layer in the pan and cook for 1-2 minutes on each side until golden brown. Serve immediately.
Pan-fried halloumi can be served with a drizzle of honey, thyme, or olive oil. It can also be served with warm pita bread, olives, grapes, berries, figs, watermelon, or a leafy, grain, or bean-based salad.
For the best results, use authentic Cypriot halloumi. Cypriot halloumi delivers golden surfaces and soft gooey insides. Lower-quality halloumi doesn't pan-fry as well, with insides that stay rubbery and don't hold their shape.
