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Halloumi is not just for grilling; you can also easily fry the cheese in a pan. Since it does not melt even at high temperatures, it is guaranteed to turn out well.
Frying halloumi in a pan – it’s easy!
Halloumi is best known as a grilled cheese, but who says it only has to be grilled? Of course, you can also prepare halloumi in other ways, for example, in the pan. For the fried halloumi, you will need 250 grams of the cheese, 1 clove of garlic, salt, pepper and honey, as well as 8 cherry tomatoes, 4 tablespoons of olive oil, 2 tablespoons of lemon juice and some rocket.
- Mix two tablespoons of olive oil with the lemon juice in a small bowl and press the garlic into it. Season the mixture with honey, salt and pepper.
- Wash the tomatoes and cut them in half. Wash the arugula, remove the stems and let it drain on a kitchen towel.
- Cut the halloumi into slices about a centimeter thick and fry them in a pan with 2 tablespoons of olive oil for one minute on each side, until they look golden brown.
- Remove the cheese and sauté the tomatoes in the pan for about two minutes.
- Arrange the rocket on the plates, place the halloumi on top and add the tomatoes.
- Drizzle everything with the marinade from the bowl.
Other ways to prepare halloumi
To prepare a tasty halloumi, you have these options besides frying:
- Baking: Cut the halloumi into slices, season it and drizzle with oil. Then place the cheese on a baking tray lined with baking paper. It needs to be turned once in the oven at 200 degrees top and bottom heat for about 20 to 30 minutes.
- Frying: Halloumi becomes particularly crispy when fried. To do this, cut the cheese into thick slices, season and then coat in flour. Heat a liter of frying oil in a pan to 170 degrees Celsius and fry the halloumi in it for about two to three minutes until it is golden brown.
- Grilling: To grill halloumi, brush it thinly with oil and place it on the hot grill for three to four minutes on each side. Alternatively, marinate the cheese in oil, drain it and place it in a grill tray.
