Pan-fried halloumi is a simple Greek appetizer where thick cheese slabs are coated in cornmeal and flour, then fried until golden and crispy on the outside while staying firm inside—thanks to halloumi's exceptionally high melting point.
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Combine cornmeal and flour in shallow dish. Slice halloumi crosswise into ½-inch-thick slabs. Working with 1 slab at a time, coat both wide sides in cornmeal mixture, pressing to help coating adhere; transfer to plate.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Arrange halloumi in even layer in skillet and cook until golden brown on both sides, 2 to 4 minutes per side. Transfer to platter and serve with lemon wedges.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over low heat to restore crispiness.
12-inch nonstick skillet
Halloumi has a very high melting point (around 400°F), which is well above the temperature reached during pan-frying. This allows it to develop a golden, crispy exterior while the interior stays firm and squeaky.
Pan-fried halloumi is best served immediately while still warm and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in a skillet over low heat.
The cornmeal mixed with flour creates a crispy, textured crust that provides contrast to the tender cheese inside and helps prevent sticking in the pan.
Slice crosswise into ½-inch-thick slabs. This thickness allows the cheese to develop a golden crust in 2 to 4 minutes per side without the interior becoming too soft.
Extra-virgin olive oil is specified in this recipe for flavor. You can substitute with regular olive oil, vegetable oil, or avocado oil, though this may slightly alter the taste.
