Step 2: Heat the pan
- Place a non-stick pan on medium heat.
- Add 1–2 tablespoons of olive oil, allowing it to warm up for about 30 seconds.
- Test the oil by flicking a tiny drop of water in; if it sizzles, the pan is ready.
Step 3: Fry the halloumi
- Carefully place the halloumi slices in the hot pan.
- Do not overcrowd the pan; leave space between slices to cook evenly.
- Fry each slice for 1–2 minutes on each side, or until golden brown and crispy.
- Flip gently using a spatula to avoid breaking the slices.
Step 4: Drain excess oil
- Once cooked, transfer the halloumi to a plate lined with paper towels to absorb any excess oil.
Step 5: Add the finishing touch
- Drizzle freshly squeezed lemon juice over the hot halloumi slices.
- Optional: Sprinkle with chopped fresh herbs for color and extra flavor.
Tips for Perfect Pan-Fried Halloumi
- Pat it dry: Wet halloumi will steam instead of fry, preventing that golden crust.
- Medium heat: Too high can burn the outside while leaving the inside rubbery.
- Serve immediately: Halloumi tastes best hot, straight from the pan.
Serving Suggestions
- As a snack: Pair with olives, cherry tomatoes, or a small salad.
- In a sandwich: Add to pita or ciabatta with roasted vegetables.
- On a salad: Toss with arugula, cherry tomatoes, and a light vinaigrette for a refreshing dish.
Conclusion
This 3-ingredient pan-fried halloumi is proof that simple ingredients can produce extraordinary flavor. Crispy, golden, and slightly salty, it’s a dish that can be made in minutes yet impresses every time. Perfect for a quick snack, appetizer, or a flavorful addition to salads and sandwiches, this halloumi recipe will quickly become a staple in your kitchen.
If you want, I can also make a visual step-by-step guide with pictures so it’s even easier to follow. Do you want me to do that?
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