Step 3: Fry the Halloumi
- Place the slices carefully in the hot pan. Avoid overcrowding—cook in batches if necessary.
- Fry for 2–3 minutes on each side until a golden-brown crust forms. You should see a beautiful, slightly caramelized surface.
- Flip gently using a spatula to prevent breaking the cheese.
Step 4: Add Lemon Juice
- Once both sides are golden, drizzle the fresh lemon juice over the hot halloumi slices.
- The acidity of the lemon balances the saltiness of the cheese and enhances its flavor.
Step 5: Serve Immediately
- Transfer the halloumi to a serving plate.
- Optional: Garnish with chopped parsley, a pinch of black pepper, or chili flakes for extra flavor.
- Serve hot as a snack, side dish, or as part of a salad. Pan-fried halloumi is best enjoyed immediately while the crust is crisp and the interior is soft.
Tips for Perfect Pan-Fried Halloumi
- Dry slices thoroughly – prevents sticking and helps achieve a golden crust.
- Don’t overcrowd the pan – gives each slice space to fry evenly.
- Use medium-high heat – ensures crispiness without burning the cheese.
- Experiment with flavors – top with honey, za’atar, or balsamic glaze for a creative twist.
This 3-ingredient pan-fried halloumi recipe is proof that simplicity can be spectacular. With minimal prep, you get a dish that’s rich in flavor, versatile, and utterly satisfying. Serve it as an appetizer, salad topper, or alongside grilled vegetables for a Mediterranean-inspired treat that’s ready in under 10 minutes.
If you want, I can also make a version with a quick dipping sauce that pairs perfectly with this halloumi for an even more irresistible snack. Do you want me to do that?
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