Easy Fried Halloumi Recipe (Crispy & Creamy) - Little Sunny Kitchen (2024)

FAQs

Why soak halloumi before frying? ›

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

Halloumi can become a little rubbery and tough if you don't know how to use it. There are a few things you can do to avoid this: – cut your slices of halloumi on the thicker side – very thin slices tend to become a little hard, rather than soft and squidgy, like thicker slices do.

Pat the halloumi dry with kitchen paper and cut into 1cm-thick slices. Heat a drizzle of olive oil a frying pan over medium-high heat. Lay the halloumi slices in the hot oil, making sure they're not overcrowded. Cook for 1-2 minutes on each side until golden brown.

The cheese should soften as it cooks, but no liquid should escape, and it won't melt. You can poke it with a spatula to test its consistency. A popular addition to a Greek meze table, frying halloumi creates a unique treat. It's chewy—don't expect it to melt in your mouth—and it's delicious.

I pre heat the pan for 2mins. Water drops dance on the surface. I add some olive oil (about 2tbsp in a 24cm skillet). Stir it around and let it heat then add my halloumi cheese.

It's actually not necessary—you can simply grill or fry your Halloumi as is—but if the halloumi is too salty for their taste, many soak the cheese in cold water anywhere from 60 minutes to up to 24 hours. They'll get a sweeter, milder bite, without affecting the squeaky, firm texture.

Originally from Cyprus, halloumi cheese is a popular dairy product. Its firm texture and unique savory taste are enjoyed worldwide. Given that it provides a good amount of protein and calcium in each serving, adding it to your diet may enhance your bone health and protect against type 2 diabetes.

What's more, halloumi is made from sheep's milk, which is more expensive than cow's milk or goat's milk due to a lower milking yield from sheep. And halloumi is often aged, which can also amplify the price.

This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.

Use your spatula to test for doneness before you remove it from the heat. Once the cheese feels soft inside and gives easily you'll know that it is cooked to perfection. If you'd rather skip the oil, halloumi can also be dry-fried in a non-stick pan. Or toss it in your air fryer for up to ten minutes.

Is it OK to eat halloumi raw? ›

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

Cheeses that have a high melting point can be fried. While the cheese melts slightly, it will generally retain its shape in the fryer or skillet. Popular fried cheese options are cheese curds, queso blanco, halloumi, paneer, mozzarella, bread cheese, certain cheddars, and provolone.

How do you tell if halloumi cheese is bad? Spoiled halloumi cheese can be easily identified. If the cheese has become slimy or developed a mold, it's time to toss it out. Moreover, a strong sour smell or change in color can also indicate that the cheese is past its prime.

Don't slice it too thin, otherwise it will fall apart and also be too dry. About 1cm/0.5 inch thick slices are best. We used a crinkle cutter for ours, give give those grill line effects. Put the halloumi in a non-stick frying pan (no oil is needed).

After soaking, remove the halloumi from the water and allow it to drain. It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely.

Halloumi is stored in brine to preserve it without slime for an extended period, typically at least 60 days, while maintaining its texture and preventing spoilage. Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.

It is the high pH (low acid) of the cheese that causes this non-melting characteristic.

How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.