Fried Halloumi
Crispy, golden slabs of salty Mediterranean cheese
Why This Recipe Works
Halloumi’s high melting point makes it uniquely suited for the skillet, where it develops a crusty exterior while remaining chewy inside. Coating the slabs in cornmeal adds an extra layer of crunch that contrasts perfectly with the salty, warm cheese.
Instructions
Mix the cornmeal and flour in a shallow dish. Slice the cheese crosswise into half-inch-thick slabs.
Press each slab into the cornmeal mixture to coat both wide sides thoroughly, then transfer to a plate.
Heat the oil in a 12-inch nonstick skillet over medium heat until the oil shimmers but does not smoke.
Arrange the halloumi in an even layer and cook until both sides are deeply golden brown, about 2 to 4 minutes per side.
Transfer the slabs to a platter and serve immediately with lemon wedges while the cheese is still warm and flexible.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately; leftovers will become rubbery upon cooling.
