A frying pan and some oil is all you need. This recipe uses a deep-fry method and if crispy, golden perfection is what you’re after, this is the way to go. Make sure that your oil temperature is just right (180-190 °C), fry in small batches, and stick to a one-to-two-minute frying time. Shallow-frying is a healthier alternative that uses less oil but, while still undeniably delicious, you won’t achieve the same level of crispiness as with the deep fried halloumi sticks. To shallow fry, simply use a non-stick pan, add less oil (a centimetre or two is plenty) and fry on all sides until golden brown.
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). Pat the cheese dry with a paper towel, cut into sticks, and fry as usual. This will remove any excess saltiness and bring out the halloumi’s delicate sweetness, while also softening the cheese for an even more addictive texture.
Halloumi’s slightly rubbery texture, and signature squeak against your teeth, are part of its charm. While a two-hour (or overnight) soak in cold water will soften the cheese, it won’t eliminate the rubbery texture entirely. Also make sure that you serve the halloumi as hot-out-of-the-pan as possible, the more it cools down, the rubberier it will get.
Because of the cheese’s high fat content, it is possible to dry-fry halloumi. Just make sure that you use a non-stick pan and be prepared to compromise on some of that crispy exterior that is easier to achieve with oil.
History tells us that halloumi was first made on the picturesque island of Cyprus. Dating as far back as the Mediaeval Byzantine period (AD 395 – 867), farmers would add rennet (an enzyme found in the stomachs of herbivorous animals) to sheep’s or goat’s milk and heat it to separate curds and whey. The curds would then be pressed into blocks and cooled before being re-boiled in the whey. To preserve the cheese, the halloumi was soaked overnight in a salty brine and then packed in mint leaves to keep them fresh.
While rubbery and squeaky are not the most commonly used words to describe a delicious food, it’s the only way to explain halloumi’s charm and magic. In this recipe, we add crispy perfection to the mix by frying the halloumi sticks in vegetable oil. The result is a salty, creamy and yes, rubbery and squeaky dish that will leave no palate unsatisfied.
