3-INGREDIENT PAN-FRIED HALLOUMI

Introduction:

Pan-fried halloumi is a simple, yet delicious dish that delivers crispy, golden edges and a soft, salty center.

It requires only three ingredients and takes just minutes to prepare, making it an ideal snack or appetizer. Halloumi’s unique texture and flavor make it a crowd-pleaser, whether served on its own or added to salads and wraps.

Choosing Halloumi Cheese:

Halloumi is a firm, brined cheese that holds its shape when fried. Unlike other cheeses, it doesn’t melt under heat, making it perfect for pan-frying.

For this recipe, you’ll need 8 oz (225 g) of halloumi, sliced into ½-inch thick pieces, which ensures a nice balance of crispness on the outside while keeping the inside soft and creamy.

Patting the Cheese Dry:

Before frying, it’s essential to pat the halloumi slices dry with paper towels. This step removes any excess moisture, which helps the cheese brown more evenly in the pan.

Drying the cheese also prevents the oil from splattering, making the frying process cleaner and safer.

Olive Oil or Butter:

For frying, you can use 1 tablespoon of either olive oil or butter. Olive oil will give the halloumi a light, fresh flavor, while butter adds a richer, slightly more indulgent taste.

Both options create a beautiful crispy texture when fried, so it’s up to your flavor preference.

Heating the Pan:

To get the perfect crispy halloumi, you need to heat the oil or butter in a non-stick skillet over medium heat.

Wait until the oil shimmers or the butter melts and starts to bubble slightly. This ensures the pan is hot enough to crisp the cheese without overcooking it.

Frying the Halloumi:

Once the pan is ready, carefully place the halloumi slices in a single layer in the hot skillet. Fry the slices for about 2-3 minutes per side, or until they turn golden brown and develop a crispy texture around the edges.

The cheese should sizzle when it hits the pan, which is a sign that it’s cooking properly.

Flipping the Cheese:

After the first side of the halloumi has turned golden and crispy, it’s time to flip the slices. Use tongs or a spatula to gently turn the halloumi over. Let the second side cook for another 2-3 minutes until it is equally golden brown and crispy. This ensures the cheese is cooked evenly on both sides.

Adding Herbs for Flavor:

For a little extra flavor, consider adding dried oregano or fresh thyme leaves after flipping the halloumi.

This is an optional step, but it adds a fragrant, herbaceous note to the dish, making the halloumi even more delicious. The heat from the pan releases the aroma of the herbs, infusing the cheese with extra flavor.

Serving Immediately:

Once both sides of the halloumi are perfectly fried, remove the slices from the pan and transfer them to a plate.

Pan-fried halloumi is best enjoyed immediately while it’s still hot and crispy. The cheese will retain its soft, creamy texture on the inside while remaining crisp on the outside.

Serving Suggestions:

Pan-fried halloumi is incredibly versatile. You can enjoy it on its own, with a squeeze of fresh lemon for a burst of tang. For a more substantial meal, serve it alongside grilled vegetables, or add it to a fresh salad for a Mediterranean twist. It also pairs well with dips like hummus or tzatziki.

Adding to Wraps or Sandwiches:

Another great way to enjoy pan-fried halloumi is by incorporating it into wraps or sandwiches. You can place the crispy halloumi in pita bread or soft tortillas, and add fresh veggies, lettuce, or a drizzle of tahini or yogurt-based sauce. It’s an easy and tasty way to create a satisfying meal.

Perfect for Salads:

Halloumi adds a wonderful texture to salads. The crispy edges and soft center of the fried cheese contrast beautifully with fresh greens, cucumbers, and tomatoes. You can add a lemony vinaigrette or a drizzle of olive oil to enhance the dish. It’s an excellent addition to both warm and cold salads.

Pairing with Grilled Vegetables:

Pan-fried halloumi is fantastic when paired with grilled vegetables. The saltiness of the cheese complements the smoky flavors of grilled peppers, zucchini, and eggplant. Add a touch of olive oil, lemon juice, and a sprinkle of herbs, and you’ve got a delicious and well-rounded meal.

Storing Leftovers:

If you happen to have any leftovers, store the fried halloumi in an airtight container in the refrigerator for up to 1-2 days. While it’s best served fresh, you can reheat the halloumi in a hot pan for a minute or two on each side to restore its crispiness. Avoid microwaving as it can make the cheese rubbery.

Conclusion:

This 3-ingredient pan-fried halloumi recipe is simple, quick, and full of flavor. With minimal ingredients, you can create a crispy, savory dish that’s versatile enough to serve as a snack, appetizer, or side. Whether eaten alone, added to salads, or paired with grilled vegetables, pan-fried halloumi is sure to be a hit every time.