How to fry halloumi
Pan-fry halloumi over medium-high heat for about 1–1 1/2 min per side (1 1/2 min first side, 1–1 1/2 min second side), until golden on both sides. Treat the time as a starting point: piece thickness, your pan and how hot your burner runs all change it, so go by the color and the cue rather than the clock.
- Heat
- Medium-high heat
- Method
- Pan fry
- Starting time
- 1–1 1/2 min per side1 1/2 min first side, 1–1 1/2 min second side
- Piece size
- 1–1.25 cm (0.4–0.5 in) slices
- Done when
- golden on both sides
Numbers from RecipeTin Eats: Golden Halloumi with Honey and Thyme. Celsius values are rounded.
Getting it right
- Use a heavy skillet that holds heat; cast iron and stainless both work.
- Heat a thin layer of oil over medium-high heat until it shimmers.
- Pat the food dry before any coating. Water on the surface spits in hot oil and steams the crust soft.
- Do not crowd the pan. Let a crust form before you try to move or turn anything.
- Finish on a rack or plate and serve promptly.