.png){kind=small}
3-Ingredient Pan-Fried Halloumi: Crispy, Salty, and Delicious
What is Halloumi?
Halloumi is a semi-hard, brined cheese originally from Cyprus. It’s made from a blend of goat’s and sheep’s milk (sometimes with cow’s milk) and has a high melting point, which means it doesn’t melt like traditional cheese. Instead, it turns beautifully golden and crisp when fried or grilled while staying soft and slightly springy inside. That’s what makes it perfect for pan-frying — it holds its shape and develops a stunning crust that’s hard to resist.
Ingredients
Here’s all you need to make your own crispy pan-fried halloumi:
• 1 block (8 oz) halloumi cheese
• 1 tablespoon olive oil or butter
• A pinch of freshly ground black pepper
Step-by-Step Instructions
Step 1: Prepare the Halloumi
Remove the halloumi from its package and pat it dry with a paper towel to remove excess moisture. Slice the block into ½-inch thick pieces. Make sure your slices are even to ensure they cook consistently.
Step 2: Heat the Pan
Place a non-stick or cast-iron skillet over medium heat. Add the olive oil or butter and let it heat until shimmering. You don’t need much — just enough to lightly coat the surface.
Step 3: Pan-Fry the Halloumi
Carefully place the slices in the hot pan. They should sizzle as soon as they touch the surface. Let them cook for 2–3 minutes per side without moving them. You’re looking for a deep golden-brown crust to form before flipping.
Step 4: Season and Serve
Once both sides are golden and crisp, remove the halloumi slices from the pan. Sprinkle a pinch of freshly ground black pepper on top and serve immediately while warm. The outside should be beautifully crisp, while the inside remains soft and slightly gooey.
Serving Ideas
Pan-fried halloumi is delicious on its own, but it also pairs wonderfully with other dishes. Here are a few ideas:
• Serve with a drizzle of honey or maple syrup for a sweet-and-salty combo.
• Add to salads with arugula, tomatoes, cucumbers, and lemon vinaigrette.
• Serve with pita bread, olives, and hummus as part of a Mediterranean platter.
• Layer on top of avocado toast for a rich, flavorful breakfast.
• Use as a protein alternative in sandwiches or wraps.
Tips for the Perfect Halloumi
• Dry it well: Moisture prevents browning. Always pat the cheese dry before frying.
• Don’t overcrowd the pan: Give each piece space so they cook evenly and crisp properly.
• Use medium heat: Too high, and the cheese will burn before it crisps; too low, and it’ll turn rubbery.
• Serve immediately: Halloumi tastes best right after frying. It loses its crispness as it cools.
Variations and Add-Ons
If you want to add more flavor, try one of these variations:
• Sprinkle chili flakes or smoked paprika on the cheese for a spicy kick.
• Add a squeeze of lemon juice for brightness.
• Toss freshly chopped herbs like thyme or parsley for freshness.
• Drizzle with balsamic glaze for a tangy contrast.
• Serve over a bed of couscous or quinoa for a quick, protein-rich meal.
Storage and Reheating
While pan-fried halloumi is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat for 1–2 minutes per side until warmed through and slightly crispy again. Avoid microwaving, as it can make the cheese rubbery.
Nutrition Facts (Per Serving)
Calories: 210
Protein: 14g
Fat: 16g
Carbohydrates: 1g
Sodium: 800mg
Calcium: 30% DV
Final Thoughts
3-Ingredient Pan-Fried Halloumi proves that simple ingredients can create unforgettable results. With its crispy edges, warm center, and salty flavor, this cheese is a true crowd-pleaser. Whether you serve it as an appetizer, a snack, or a part of a larger meal, it’s guaranteed to disappear fast. Once you try it, pan-fried halloumi will become one of your go-to quick dishes — satisfying, versatile, and effortlessly delicious.