Remove the block from the package and pat it down thoroughly with paper towels. I’m talking really get in there. You want the surface as dry as possible.
Andreas heated a non-stick pan over medium heat, adding a dash of olive oil to prevent the cheese from sticking. As the oil sizzled and danced, he carefully placed the sliced halloumi into the pan.
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As the halloumi fried, Andreas carefully flipped it over, ensuring that both sides were cooked to perfection. The cheese began to release its melted, gooey interior, which oozed out onto the pan like a golden lava.
Don’t cut it too thin! Thin slices burn before the center gets soft, and thick slices take too long to warm through. Aim for slices about 1 cm (approx. ½ inch) thick . This ensures the perfect ratio of crispy crust to chewy center. frying halloumi cheese
The villagers couldn't wait any longer. They knocked on the door, and Andreas, with a warm smile, invited them in. He presented the fried halloumi on a platter, garnished with a sprinkle of fresh mint and a squeeze of lemon.
Have you ever tried frying halloumi? Do you eat it straight from the pan or put it on a dish? Let me know in the comments! 👇 Remove the block from the package and pat
Super simple. I patted dry a 225g block, sliced it into ½-inch thick slabs (no need to go too thin), and heated a dry non-stick pan over medium-high heat. No oil required – the cheese releases its own buttery-like fats as it warms. I fried each side for about 90 seconds until I got a deep, golden-brown crust.