Pan Fried Halloumi with Lemon (Print Version)
Golden crispy halloumi with fresh lemon and herbs, ready in minutes.
# What You Need:
→ Cheese
01 - 8 ounces halloumi cheese
→ For Frying
02 - 1 tablespoon olive oil
→ To Serve
03 - ½ lemon, cut into wedges
04 - 1 tablespoon fresh parsley, chopped (optional)
05 - Freshly ground black pepper, to taste
# Preparation Steps:
01 - Remove the halloumi from its packaging and pat dry thoroughly with paper towels. Cut into ½-inch thick slices.
02 - Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
03 - Arrange the halloumi slices in the pan without overlapping. Fry for 2 to 3 minutes per side, until golden brown and crispy on the edges.
04 - Transfer to a serving plate. Squeeze fresh lemon juice over the slices, sprinkle with chopped parsley and black pepper. Serve right away while warm.
# Expert Advice:
01 -
- Halloumi has that magical ability to feel fancy while requiring almost zero effort, which makes it perfect for impromptu guests or a Tuesday night when you want to treat yourself.
- The crispy salty exterior gives way to a squeaky chewy center that no other cheese quite matches, and once you try it with a squeeze of lemon you will be hooked for life.
02 -
- Halloumi firms up and loses its glorious squeaky softness as it cools, so have your guests seated and your serving plate ready before the cheese even leaves the pan.
- Soggy halloumi is almost always caused by not drying the cheese thoroughly or crowding the pan, and both mistakes are easy to avoid once you know about them.
03 -
- Slice the halloumi slightly thicker than you think you need, thin pieces overcook to rubber in seconds while thicker cuts stay tender and melting in the middle.
- The cheese releases easily from the pan when it is ready to flip, so if it sticks give it another thirty seconds rather than forcing it.