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).

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. – don't overcook the halloumi – a couple of minutes on each side is all it needs!

Here are some things you should know before cooking halloumi for the first time: Use a non-stick pan. This is especially important if you are frying the cheese in a dry pan without oil. Make sure the oil is well warmed.

Lightly spray the air fryer basket with cooking spray. Place the halloumi slices in the basket, making sure they're not touching. You may have to cook in two batches, Cook for 7 to 9 minutes until golden brown, but make sure not to overcook or they turn rubbery.

Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!

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.

Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.

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).

Stack in style and combine fried slices of halloumi with harissa, red peppers, aubergine and hummus. If you don't fancy quite such a beastly bap, treat fried halloumi as you would a meat patty and top with salad and sauce of your choice, grilled mushrooms, avocado or salsa. Maybe hold the processed cheese slice though.

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.

Are halloumi fries like mozzarella sticks? ›

These halloumi fries are Middle Eastern style mozzarella sticks made with only 4 ingredients – flour, eggs, panko and non-melting halloumi!

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.

The great news about air fryers is that you can use foil along with parchment paper to cook your food in an air fryer. Just remember that if it's safe and effective to use in a conventional oven, it will work just fine in an air fryer.

Halloumi can be heated in the toaster, in the pan, and even consumed cold on a toast. It is usually accompanied by other cold cuts and vegetables.

It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely. Also, the flavor and texture of the cheese may be affected, so it's a compromise between lowering sodium intake and maintaining the original characteristics of halloumi.

Haloumi was created at a time before refrigeration when it was vital that foods were made to last. Thankfully, because haloumi was stored in salty brine it could keep for long periods without spoiling and early producers found that wrapping haloumi in mint leaves further helped to maintain its freshness and flavour.

It's frustrating when this happens to my readers because, well, the point of halloumi is not to melt! Since legitimate Cypriot halloumi can't melt / won't melt, the likely problem is that you're using an imitation which didn't follow all the rules of Cypriot halloumi making and therefore does have a melting point.

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