Here’s a super simple recipe for 3-ingredient pan-fried halloumi that’s crispy on the outside and soft on the inside:
Ingredients
- Halloumi cheese – 200–250g, sliced into 1 cm thick pieces
- Olive oil – 1–2 tablespoons
- Lemon – for squeezing on top after cooking
(Optional: black pepper or herbs if you want extra flavor without adding another core ingredient.)
Instructions
- Prep the halloumi:
- Slice the halloumi into pieces about 1 cm thick. Pat dry with a paper towel to remove excess moisture—this helps it crisp up.
- Heat the pan:
- Place a non-stick or cast-iron skillet over medium heat.
- Add 1–2 tablespoons of olive oil and let it warm.
- Cook the halloumi:
- Place the slices in the pan. Don’t overcrowd—cook in batches if necessary.
- Fry for 2–3 minutes per side, until golden brown and crispy.
- Serve:
- Remove from pan, place on a plate, and squeeze fresh lemon juice on top.
- Serve immediately—halloumi is best hot and slightly melty inside.
Tips
- Don’t overcook: Halloumi becomes rubbery if cooked too long.
- Add herbs or spices: A sprinkle of paprika, chili flakes, or fresh mint elevates it without breaking the “3-ingredient” rule.
- Serving ideas: Great on salads, in wraps, or with roasted veggies.
If you want, I can also give a one-minute hack to make halloumi extra crispy without any extra ingredients. Want me to?
