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Fried Halloumi Cheese

Author
Cookinero 22 Mar 2025
5460
Fried Halloumi Cheese

Fried halloumi cheese is a melt-in-your-mouth snack. Its homeland is considered to be the islands of the Mediterranean Sea, in particular, Cyprus. Halloumi cheese is made from goat and sheep milk. Its main property is a high melting point. This allows you to fry the cheese in a frying pan, while it will not spread, but will acquire a ruddy appetizing crust. Fried halloumi can be used in various recipes - in salads, pastries, with grilled vegetables. And the cheese itself can be fried on the grill, this will make it even tastier.

How to cook Fried Halloumi Cheese

Step 1

Fried Halloumi Cheese

Cut the cheese. Cut the halloumi cheese into slices no thicker than 1 cm. Dry the cheese with paper towels. Take a brush, dip it in olive oil and thoroughly coat the cheese on both sides. Put a non-stick frying pan on high heat. Place the cheese slices and fry for 1-2 minutes on each side until golden brown. Place the finished cheese on a plate.

Fried Halloumi Cheese - FAQ About Ingredients, Baking Time and Storage

Halloumi is unique for its frying ability, but you can substitute it with paneer, queso para freír, or even breaded mozzarella sticks for a similar texture. Note that other cheeses may melt more easily.
Store cooled fried halloumi in an airtight container in the fridge for up to 2 days. Reheat in a dry pan for best texture—microwaving can make it rubbery.
Yes! Halloumi is naturally low-carb and high in fat, making it great for keto. Just avoid breading or sugary dips to keep it keto-compliant.
No—brushing the cheese directly is enough to prevent sticking, especially in a non-stick pan. Excess oil can make the cheese greasy.
Try it atop salads, in wraps, with honey drizzle, or as part of a mezze platter with olives and roasted veggies. It’s also great with mint or chili flakes.
Freezing is not recommended—it can alter the texture and make it crumbly. For best quality, enjoy fresh or store in the fridge briefly.
Pat the cheese extra dry before oiling, and don’t overcrowd the pan. Let each piece sear undisturbed—press lightly with a spatula for even browning.

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