How to pan-fry halloumi cheese perfectly?

Question

Pan-frying halloumi? Learn the technique for golden crust and soft center without sticking.

Answer 1

To pan-fry halloumi cheese perfectly, pat it completely dry, slice it evenly, and then fry it in a lightly oiled non-stick pan over medium-high heat until it's golden brown on both sides.

Detailed Explanation:

Halloumi is a pretty special cheese because it doesn't melt easily, which makes it absolutely perfect for pan-frying! You can create this amazing crispy exterior with a soft, slightly chewy inside.

1. Get Ready: First, take the halloumi out of its brine and pat it really, really dry with paper towels. Any excess moisture will make the cheese steam instead of getting that beautiful brown crust. Slice the halloumi into even pieces, about 1/4 to 1/2 inch thick, so they all cook consistently.
2. Pan & Oil: Heat a non-stick pan over medium-high heat. Halloumi releases some of its own fat, so you really only need a tiny bit of oil (like 1 teaspoon of olive oil or grapeseed oil) just to prevent initial sticking.
3. Fry Time: Place the halloumi slices in a single layer, making sure not to overcrowd the pan. Cook for 2-4 minutes per side, or until you see a gorgeous golden-brown crust form. The exact time will depend on your heat and the thickness of your slices.
4. Serve Fast: Halloumi is at its absolute best when it's hot, straight out of the pan. Its texture is just perfect when it's warm.

Pro Tip:

For an extra burst of flavor, try marinating your halloumi in a simple mix of olive oil, lemon juice, dried oregano, and mint for 15-30 minutes before you fry it.