Pan-Fried Halloumi

Delight in the Mediterranean goodness of Pan-Fried Halloumi, a versatile cheese dish that combines the firm and brined halloumi cheese with the irresistible allure of a crispy, golden-brown crust. This recipe celebrates the unique qualities of halloumi—a cheese cherished in Greece, Cyprus, and Turkey—for its high melting point and solid consistency that makes it ideal for pan searing. Whether enjoyed simply with a squeeze of lemon juice or adorned with a quick garlic-parsley sauce, this dish showcases the sublime balance of creamy, salty, chewy, and crispy textures. Its delightful simplicity makes it a perfect appetizer, snack, or even a complement to a meal.

SERVES 4

INGREDIENTS:

• 2 tablespoons cornmeal
• 1 tablespoon all-purpose flour
• 1 (8-ounce) block halloumi cheese
• 2 tablespoons extra-virgin olive oil
• Lemon wedges

INSTRUCTIONS:

1. Coating the Cheese: In a shallow dish, combine cornmeal and all-purpose flour. Slice the halloumi cheese block crosswise into ½-inch-thick slabs. Working with one slab at a time, coat both wide sides of the slab in the cornmeal mixture, pressing gently to help the coating adhere. Transfer the coated slabs to a plate.
2. Pan-Frying the Halloumi: Heat extra-virgin olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Arrange the coated halloumi slabs in an even layer in the skillet and cook until they turn golden brown on both sides, approximately 2 to 4 minutes per side.
3. Serving: Transfer the pan-fried halloumi slabs to a serving platter. Serve the halloumi hot, accompanied by lemon wedges for a bright and zesty flavor.

VARIATION: Pan-Fried Halloumi with Garlic-Parsley Sauce

1. After frying the halloumi, discard the oil left in the skillet and wipe it with paper towels.
2. Add 2 tablespoons of unsalted butter to the skillet and melt it over medium heat.
3. Introduce thinly sliced garlic, chopped fresh parsley, and red pepper flakes to the skillet. Cook until the garlic turns golden brown and fragrant, approximately 1 minute.
4. Drizzle the garlic-parsley sauce over the pan-fried halloumi.
5. Serve the dish with lemon wedges to enhance the flavors and presentation.

TIPS:

• Cheese Selection: Start with an 8-ounce block of halloumi cheese. Halloumi is traditionally made from goat’s or sheep’s milk, or a blend of both. Its high melting point allows it to develop a crisp exterior when pan-fried.
• Coating Technique: To achieve the ideal golden-brown crust, combine cornmeal and all-purpose flour in a shallow dish. Slice the halloumi block into ½-inch-thick slabs. Coat both wide sides of each slab in the cornmeal mixture, pressing gently to ensure the coating adheres.
• Pan-Frying: Heat extra-virgin olive oil in a nonstick skillet over medium heat until shimmering. Arrange the coated halloumi slabs in an even layer in the skillet and cook until golden brown on both sides (2 to 4 minutes per side). This cooking process creates the crispy exterior while maintaining the cheese’s creamy interior.
• Serving: Serve the pan-fried halloumi hot, ideally accompanied by lemon wedges. The bright citrus flavor of the lemon beautifully complements the richness of the cheese.
• Variation – Garlic-Parsley Sauce: For an elevated version, prepare a quick butter sauce with unsalted butter, thinly sliced garlic, chopped fresh parsley, and red pepper flakes. Drizzle this aromatic sauce over the pan-fried halloumi for an extra layer of flavor and a touch of elegance.
• Honey Drizzle: Experiment with different accompaniments, such as a drizzle of honey over the pan-fried halloumi, to create a delightful sweet-savory contrast.

Savor the delightful contrast of textures and flavors in Pan-Fried Halloumi—an appetizer that captures the essence of Mediterranean cuisine. Whether you prefer the simplicity of lemon wedges or the elegance of a garlic-parsley sauce, this dish offers a culinary journey that’s both comforting and impressive.