What did the cheese say when it looked at its reflection in the mirror? Hallou – mi!
Sorry….actually I’m not, that joke always makes me laugh, it is just so silly! I love halloumi, its such a fantastic and versitile cheese, you can grill it, kebab it, add it to salads, fry it – and it won’t melt all over your BBQ. It has a distinct salty flavour and squeaky texture when you bite it, as children me and my siblings called it ‘squeaky cheese’ for that very reason. Oh, and it keeps in the fridge for ages too!
This crispy fried halloumi recipe is based on one by Rick Stein which I saw on his TV show Venice to Istanbul. One of the main differences is that I have used panko breadcrumbs as I prefer their softer crispiness to the slightly grittier semolina that is traditionally used. Either would be fine, as would stale breadcrumbs (if you have a loaf going stale, carve off the crusts and blitz it to breadcrumbs and freeze, its great for fried recipes, stuffings, treacle tart etc). You can get panko breadcrumbs from most asian suprmarkets, and some larger supermarkets now stock it as well – I usually find them in with Japanese/Thai cooking sauces and ingredients. Do not whatever you do, add salt to this recipe – the cheese is quite salty enough as it is!
I love to serve my crispy fried halloumi with a drizzle of honey, the sweetness against the saltiness of the cheese is rather delicious! They are also are delicious served just as they are with a glass of wine. A perfect weekend/long relaxed evening dish!
Love this Crispy Fried Halloumi dish and want more Halloumi inspiration? Check out these recipes from other bloggers:
Crispy Halloumi with Mediteranean Cous Cous from Emily’s Recipes and Reviews.
Butternut Squash and Halloumi Fajitas from Family Friends Food.
Vegetable Burritos with Halloumi, Avocado and Plantain from Foodie Quine
Battered Halloumi from Planet Veggie.
Slow Cooker Halloumi and Sweet Potato Bake from BakingQueen74.
Honey Roasted Sweet Potato with Squash and Halloumi from Supergolden Bakes
Olive Garlic and Halloumi Spelt Bread from Tin and Thyme.
- 50g Panko Breadcrumbs
- 250g Halloumi Cheese
- 1 Egg
- ¾ Teaspoon Dried Oregano
- Freshly Ground Black Pepper
- 20g Plain Flour
- 300ml Sunflower, Vegetable or Olive oil
- Pour your oil into a small saucepan, it should be about an inch deep depending on the size of your pan.
- Cut your halloumi into slices about 1cm thick, pour the flour onto a plate and add the halloumi slices. Toss until well coated.
- Tip the panko breadcrumbs onto a plate and mix with the dried oregano and a good grind of black pepper.
- Whisk the egg, add the floured halloumi a slice at a time and coat with the egg.
- Place each slice straight into the panko breadcrumb mixture and coat with breadcrumbs.
- Test the oil by adding a crust of bread, if it froths and bubbles and the bread turns golden in 30 secs it is ready.
- Add the slices of halloumi frying them in small batches (two or three at a time) so the temperature of the oil isn't reduced.
- Fry for about 30 seconds to 1 minute on each side, or until beautifully golden brown.
- Place some kitchen roll onto a plate, and using a slotted spoon gently lift out the fried cheese slices as they are ready and place on the kitchen roll to drain off some of the oil.
- Serve as soon as all the cheese has been fried, eat as it is or dipped in runny honey.