Frying Halloumi: Timing For The Perfect Crisp

Halloumi is a semi-firm, salty cheese made from sheep, goat, or cow's milk that originated in Cyprus. It is a unique cheese because it has a high melting point, allowing it to be grilled or fried without losing its shape. Frying halloumi is a quick process that only takes a few minutes. The cheese will develop a golden-brown crust and a soft, creamy texture when cooked properly.

How to prepare halloumi for frying

Halloumi is a semi-hard, salty cheese, traditionally made from goat or sheep's milk, or a combination of both. It is a versatile cheese that can be cooked in different ways, including baking, grilling, or frying.

Step 1: Slicing the Halloumi

It is recommended to cut the halloumi into fairly thick slices, ranging from about half a centimetre to one centimetre thick. Thicker slices help the cheese retain its gooey texture and prevent it from drying out during cooking.

Step 2: Choosing the Right Pan

For frying halloumi, a non-stick frying pan is ideal. Halloumi releases liquid as it cooks, so a non-stick pan helps prevent sticking. If you don't have a non-stick pan, you can use stainless steel, but you may need to add a dash of oil and cook at a lower temperature to avoid sticking and burning.

Step 3: Heating the Pan

Heat your chosen pan over medium to medium-high heat. If using a non-stick pan, you don't need to add any oil. However, if using a stainless steel pan, adding a small amount of oil can help prevent sticking. Make sure the oil is well-heated and shimmering before adding the halloumi.

Step 4: Cooking the First Side

Place the halloumi slices in a single layer in the pan, ensuring they are not overcrowded. Allow the cheese to cook without moving it for a few minutes. The halloumi will release liquid, which will then cook off.

Step 5: Flipping the Halloumi

Once the liquid has been released and evaporated, the underside of the halloumi will turn golden brown. At this point, flip each slice over carefully using a spatula. Be cautious, as the second side will brown more quickly since the liquid has already been released.

Step 6: Cooking the Second Side

Cook the second side for about a minute, or until it reaches your desired level of browning. Avoid overcooking the halloumi, as it can become tough and rubbery.

Step 7: Serving

Halloumi is best served immediately while it is still warm and soft. It tends to become rubbery as it cools, so it is essential to enjoy it fresh off the pan. You can garnish it with herbs, spices, or a drizzle of honey to enhance its flavour.

Tips:

• Use a splatter guard during cooking to prevent oil splatter.
• Halloumi can be dry-fried without oil due to its high-fat content, but cooking it in oil enhances its flavour and texture.
• If you want grill marks on the cheese, use a griddle pan or a crinkle cutter to cut the halloumi.
• Leftover fried halloumi can be stored in an airtight container in the fridge for up to two days, but it is best enjoyed fresh.

Now you know the steps to prepare halloumi for frying! Enjoy your delicious and crispy fried halloumi!

Frying halloumi in a non-stick pan

Halloumi is a semi-hard, semi-firm, or firm cheese made from goat or sheep's milk, or a combination of both, and sometimes with added cow's milk. It is a popular ingredient in Middle Eastern and Mediterranean cuisine and is known for its high melting point, which makes it ideal for frying or grilling.

When frying halloumi in a non-stick pan, there are a few key steps to follow:

Slice the Halloumi:

It is recommended to cut the halloumi into thick slices, about half a centimetre to one centimetre thick. Thicker slices will result in a gooey, soft centre, while thinner slices may dry out and become hard. You can also cut the halloumi into sticks or "fries" for a fun presentation.

Prepare the Pan:

Use a non-stick frying pan and heat it over medium to medium-high heat. You do not need to add any oil to the pan, as halloumi releases liquid as it cooks, but a drizzle of olive oil can enhance the flavour and help achieve a beautiful golden crust. If using olive oil, make sure it is well-warmed and shimmering before adding the cheese.

Cook the Halloumi:

Place the halloumi slices in a single layer in the pan, being careful not to overcrowd it. Allow the cheese to cook for a few minutes without moving it. The halloumi will release liquid, which will then evaporate. Once the excess liquid has evaporated, the underside of the cheese will turn golden brown. This should take about a minute or two.

Flip and Cook the Other Side:

When the first side is browned to your liking, use a spatula to carefully flip the halloumi slices. The second side will brown more quickly, so keep an eye on it and cook for about a minute. Be careful not to overcook the halloumi, as it can become tough and rubbery.

Serve Immediately:

Halloumi is best enjoyed straight out of the pan! It can become rubbery as it cools down, so it is not recommended to reheat it. If you have leftovers, you can store them in an airtight container in the fridge for up to two days, but the texture and taste may change.

Seasonings and Variations:

Halloumi has a salty flavour, which can be balanced with something sweet like honey. You can also experiment with various seasonings, such as dried herbs, ground cumin, smoked paprika, or za'atar. These can be sprinkled over the warm halloumi after frying. Additionally, you can serve halloumi with fruits like watermelon, peaches, or figs, or with salads, sandwiches, or wraps.

Frying halloumi in olive oil

Preparation

Before frying halloumi, it is important to prepare the cheese. Start by removing the halloumi from its packaging and gently patting it dry with a paper towel. This step will help the cheese achieve a crispy exterior when cooking. For frying, the halloumi should be sliced into approximately 1-centimetre-thick pieces. However, you can cut the halloumi into different shapes depending on your preference and how you plan to serve it. For example, you might want large cubes for kebabs or cut it into chips for halloumi fries.

Marinating (Optional)

To add more flavour to your halloumi, you can marinate it before frying. Simply brush or drizzle olive oil on the halloumi slices and add your choice of herbs, spices, citrus zest, garlic, or chilli. This step is optional but can enhance the flavour of the cheese.

Frying

Now it's time to fry the halloumi! Heat a drizzle of olive oil in a non-stick frying pan over medium-high heat. It is important to use a non-stick pan, especially if you are frying without oil. Make sure the oil is well-heated and shimmering before adding the halloumi.

Arrange the halloumi slices in a single layer in the pan, ensuring they are not overcrowded. Fry the halloumi for 1-2 minutes on each side, or until a golden brown crust forms. Use tongs or a large spatula to carefully flip the halloumi, as it is delicate and can break easily.

Serving

Fried halloumi is best served immediately while it is still warm and soft. It tends to become rubbery as it cools down, so it is essential to enjoy it straight out of the pan.

Halloumi is a versatile cheese that can be served in many ways. You can serve it as a quick and indulgent appetizer or as part of a mezze platter. It also goes well with sweet and salty combinations, such as a drizzle of honey and fresh fruit like grapes, berries, or figs.

You can also add fried halloumi to a cheese board, use it in sandwiches or wraps, or include it in salads. It is an excellent replacement for meat in vegetarian dishes.

Tips

• Use a splatter guard when frying, as the cheese may sizzle and cause oil splatter.
• Avoid overcrowding the pan to ensure even cooking and browning.
• Be careful not to overcook the halloumi, as it can become tough and rubbery.
• Thick slices of halloumi tend to result in a softer, gooey texture, while very thin slices may become hard.

Enjoy your fried halloumi!

Frying halloumi without oil

Halloumi is a semi-hard, semi-firm, salty cheese, traditionally made from goat or sheep's milk, or a combination of both. It is an excellent cheese for grilling or frying because it doesn't melt. It has a high melting point due to the fact that it is cooked twice.

How to Fry Halloumi Without Oil

If you are frying halloumi without oil, it is important to use a non-stick pan.

First, cut the halloumi into slices. These should be around 0.5cm to 1cm thick.

Place the slices in a non-stick frying pan on a medium heat. You don't need to add any oil. The cheese will release some liquid as it cooks, so be sure to wait until the excess liquid has evaporated before flipping the cheese. The underside of the halloumi will turn golden brown when it is ready to be flipped. The second side will brown more quickly, so keep an eye on it.

How Long to Fry Halloumi

Halloumi should be fried for around 1-2 minutes on each side. It is important not to overcook it, as it can become tough and rubbery.

Serving Halloumi

Halloumi is best served immediately, as it can become rubbery when it cools. It can be served as part of a mezze platter, or with honey, fruit, or herbs.

How long to fry halloumi for

Frying halloumi is a quick and easy process that can be done in a few simple steps. Here is a detailed guide on how long to fry halloumi for the perfect result:

Preparation:

First, remove the halloumi from its packaging and pat it dry with a kitchen towel or paper towel. This step is important as it helps to ensure a crispy exterior when the cheese is cooked. Then, cut the halloumi into slices or cubes, depending on your preference and intended use. For frying, slices of around 0.5 cm to 1 cm thick are ideal.

Frying:

For frying halloumi, a non-stick pan is recommended. Heat the pan over medium to medium-high heat, and add a drizzle of olive oil if desired. However, it is not necessary to add oil as halloumi has a high-fat content and will release liquid during cooking.

Once the pan is hot, place the halloumi slices in a single layer, being careful not to overcrowd the pan. Allow the cheese to cook for a few minutes without moving it. The halloumi will release some liquid, which will then cook off.

For thicker slices, cook the first side for about 2 minutes, or until a golden brown crust forms. Then, flip the halloumi and cook the second side for another 1-2 minutes. The second side will cook more quickly as the liquid has already been released.

Serving:

Fried halloumi is best served immediately while it is still warm and has a creamy texture. It can be enjoyed as an appetizer, in sandwiches or wraps, or as part of a mezze platter. It pairs well with various toppings and dips, such as honey, sesame seeds, herbs, or olive oil.

Tips:

• When frying halloumi, do not overcook it, as it can become tough and rubbery.
• Use a spatula to carefully flip the halloumi, as it is delicate and can break easily.
• If you want grill marks on the halloumi, try using a griddle pan or a crinkle cutter.
• Halloumi can also be grilled, baked, barbecued, or cooked in an air fryer for a different texture and flavour.

Frequently asked questions