This fried halloumi recipe is quick and easy, and produces delicious crispy, golden cheese with warm and creamy centers. Halloumi is the perfect cheese for frying, as it doesn’t melt like other cheeses. Serve it as an appetizer, with watermelon or juicy tomatoes, in wraps, or as a part of a mezze platter.
What is Halloumi?
Halloumi is a type of cheese that originates from the island of Cyprus. It is a semi-firm cheese, and has a high melting point, which makes it ideal for frying. Halloumi has a mild, slightly salty flavor, with a hint of sweetness. Raw halloumi has rubbery and squeaky texture, when fried or grilled it becomes soft and creamy.
Being a non-melting cheese, it is perfect for frying and grilling. It is often used as an appetizer or served in sandwiches and wraps just like Middle Eastern Labneh and Baked Feta.
Why You’ll Love This Recipe
- Super Simple – To fry halloumi, all you need is 2 ingredients and 5 minutes of your time!
- Fun to Serve – Serve it for breakfast or lunch, use it to make a fun Caprese Salad with a twist, or drizzle it with warm honey and serve with fresh fruit for breakfast!
Ingredients Needed
Complete list of ingredients and amounts can be found in the recipe card below.
You only need 2 ingredients to fry halloumi! However, seasonings can be added to make it even more flavorful. Below are some ideas:
- Halloumi. You’ll need a block of Cypriot Halloumi Cheese. Typically it comes in an 8 or 9 ounce package. Pat the cheese block dry with paper towels and slice it into 8 or 9 slices.
- Olive Oil. I like to use olive oil to fry the halloumi (with a high smoke point, not extra virgin olive oil!).
How To Fry Halloumi
- Heat olive oil in a non-stick pan over medium high heat, and when the oil is shimmering add the raw halloumi slices in a single layer in the hot pan. Do not overcrowd the pan!
- Cook for 1-2 minutes per side or until golden brown, and use a spatula to flip the halloumi keeping an eye on the crust so it does not get too dark.
- Remove from the pan onto a plate. Drizzle with extra virgin olive oil, or warm honey. Serve immediately!
Tip!
To add seasonings to the halloumi such as dried herbs, ground cumin, or smoked paprika. Sprinkle the seasonings over the halloumi before frying. If seasoning with zatar or sumac, sprinkle over the warm halloumi after frying.
Recipe Tips
- Do Not Overcrowd the Pan. When frying halloumi, make sure to cook it in a single layer and do not overcrowd the pan! This will help it brown evenly and cook more evenly as well.
- Flip Carefully. Halloumi is delicate so handle it carefully when flipping. Use a spatula that is large enough to support the cheese, and be careful not to break it. I personally like to use a fish spatula!
- Serve Immediately. Halloumi tastes best and has the best texture while still warm. It will firm up and become rubbery when it cools, so I recommend serving it immediately for the creamiest centers.
- Make Halloumi Bites. Feel free to cut it up smaller than the slices shown, and make halloumi bites!
- Grill it! A delicious variation of this recipe is grilled halloumi! I always make sure that I have a halloumi block to grill at every BBQ!
FAQs
Halloumi is pronounced “hal-oo-mee”.
If you like the texture of squeaky cheese, then you can definitely eat halloumi raw. Serve it in a salad, or with fresh watermelon slices.
You can fry halloumi without adding any oil because of its high-fat content, just make sure that you are using a non-stick pan. However, cooking halloumi makes it very delicious and results in a better texture.
Fried halloumi is best served immediately, as it will firm up and become rubbery when it cools. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat before serving, or cut it up and serve in a cold wrap or make a halloumi salad.
Fried halloumi is a high-fat food, so it is not something that should be eaten every day. However, it is a good source of protein and calcium and can be part of a healthy, balanced diet.
Halloumi is carried in many large grocery stores. In the U.S I know that WholeFoods and Trader Joe’s both carry it, and you can order it online. It’s a bit easier to find in the UK, and can be found in most supermarkets like Tesco’s, Asda, Sainsbury’s, and Waitrose.
This fried halloumi recipe is an easy and delicious way to enjoy this squeaky and salty cheese! Serve it immediately for the best texture, and enjoy it as part of a healthy, balanced diet. I hope you enjoy this recipe!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Fried Halloumi
Equipment
- 8-inch non-stick frying pan
Ingredients
- 9-ounce (250g) halloumi block
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a non-stick pan over medium high heat, and when the oil is shimmering add the raw halloumi slices in a single layer in the hot pan. Do not overcrowd the pan!
- Cook for 1-2 minutes per side or until golden brown, and use a spatula to flip the halloumi keeping an eye on the crust so it does not get too dark.
- Remove from the pan onto a plate. Drizzle with extra virgin olive oil, or warm honey. Serve immediately!
Notes:
- Do Not Overcrowd the Pan. When frying halloumi, make sure to cook it in a single layer and do not overcrowd the pan! This will help it brown evenly and cook more evenly as well.
- Flip Carefully. Halloumi is delicate so handle it carefully when flipping. Use a spatula that is large enough to support the cheese, and be careful not to break it. I personally like to use a fish spatula!
- Serve Immediately. Halloumi tastes best and has the best texture while still warm. It will firm up and become rubbery when it cools, so I recommend serving it immediately for the creamiest centers.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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