Of course! 3-Ingredient Pan-Fried Halloumi is one of the simplest, most satisfying snacks or side dishes you can make. It’s salty, chewy, and deliciously crispy on the outside.
Here’s the foolproof method, along with serving ideas.
3-Ingredient Pan-Fried Halloumi
This recipe highlights the magic of halloumi’s high melting point, which allows it to be fried or grilled until golden brown without turning into a gooey mess.
Yield: 2 servings as a snack or side
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes
Ingredients
· 1 (8 oz / 225g) block of halloumi cheese
· 1 tablespoon olive oil (or a neutral oil like avocado or canola)
· Freshly cracked black pepper (optional, but highly recommended)
· Bonus “No-Ingredient” Garnish: A squeeze of fresh lemon juice
Instructions
- Slice the Halloumi: Slice the halloumi block into ¼ to ½-inch thick slices. If it’s in brine, pat the slices dry with a paper towel. This helps them get a better sear.
- Heat the Pan: Place a non-stick or cast-iron skillet over medium heat. Add the olive oil.
- Fry to Perfection: Once the oil is hot (a drop of water should sizzle), carefully place the halloumi slices in the pan in a single layer. Do not overcrowd.
- Cook Until Golden: Fry for 2-4 minutes without moving them, until a deep golden-brown crust forms on the bottom.
- Flip and Repeat: Flip each slice and cook for another 2-4 minutes until the second side is equally golden and crispy.
- Serve Immediately: Transfer the fried halloumi to a plate. Season immediately with a generous amount of freshly cracked black pepper and a squeeze of lemon juice if desired. Serve right away while it’s hot and crispy on the outside, soft and squeaky on the inside.
Why This Recipe Works & Pro Tips
· The “3rd Ingredient” is Key: While you only need halloumi and oil, the black pepper (and/or lemon juice) transforms it from simple to sublime, cutting through the saltiness.
· Don’t Use High Heat: Medium heat is perfect. Too high, and the outside will burn before the inside warms up. Too low, and it will sweat out its oil and become tough.
· No Need to Salt: Halloumi is already very salty from the brine it’s stored in. Taste it before adding any extra salt.
· Don’t Move It: Let it sit undisturbed in the pan to form that perfect, crispy crust.
· It Squeaks! The characteristic “squeak” when you bite into it is totally normal and part of the fun!
Serving Suggestions
Pan-fried halloumi is incredibly versatile. Here’s how to serve it:
· As a Standalone Snack: Perfect with a cold beer or a glass of crisp white wine.
· In a Salad: Crumble it over a Greek salad, a bed of mixed greens, or a watermelon and mint salad.
· For Breakfast: Serve alongside fried eggs, cherry tomatoes, and avocado.
· In a Sandwich or Wrap: A fantastic vegetarian option in a pita or wrap with hummus, cucumber, and tomato.
· With Dip: Serve with a side of chili jam, honey, tzatziki, or a minty yogurt sauce.
Enjoy your quick, easy, and delicious treat