Pan-Fried Halloumi
Crispy, golden-crusted cheese with a salty and chewy center
Why This Recipe Works
Halloumi’s high melting point makes it ideal for searing, as it develops a sturdy crust without losing its shape. This version uses a cornmeal-flour dusting to achieve a deeply golden, textured crunch that perfectly offsets the salty, creamy interior.
Instructions
Slice the halloumi block into equal slabs, about 1/2-inch thick.
Combine the cornmeal and flour in a shallow dish, then dredge the cheese slabs in the mixture, pressing gently to ensure the coating adheres to all sides.
Heat the oil in a nonstick skillet over medium-high heat until it shimmers but does not smoke.
Arrange the cheese in the skillet and cook until the bottoms are deeply golden brown and crisp, about 2 minutes.
Flip the slabs and cook until the second side is browned and the cheese is softened and hot, about 2 minutes more.
Serve immediately while the cheese is still warm and chewy, with lemon wedges on the side for squeezing.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
