Versatile halloumi cheese works so well with spices: add interest with chili, lime and garlic to make this fried marinated halloumi cheese. Gluten Free and Keto Friendly.
Fried Marinated Halloumi Cheese
In the warmer months, versatile halloumi cheese is something we cook frequently. We add it to salads, grill it over charcoal, or as we have here, marinate it in garlic and chili and fry until crispy. Fried halloumi isn’t stringy or gooey, but has a firm bite and meaty texture, (and can squeak as you eat it).
It takes a marinade very well. Here, we’re using a classic combination of chili, garlic, and lemon or lime juice. Let it absorb the flavours of the marinade for a few hours, and then cook. Dust in corn starch, fry until it’s crispy on the outside, and serve with your favourite salad leaves.
Adjust the marinade to your taste: more or less chili, depending on how much you like heat, and similarly with garlic. For some variation, try adding capers, or preserved lemons, or soy sauce to your marinade.
Halloumi is now hugely popular in the UK, with more being consumed here than any other country apart from Cyprus, its original home. Because no acid or acid-producing bacteria are used in it’s production, it has a very high melting temperature, and hence its usefulness in the kitchen. It’s bought shrink-wrapped in brine, and so will keep for ages in the fridge, making it a really useful store cupboard stand-by.
- 1 dsp Olive Oil
- 1 Finely chopped red chilli
- Squeeze of lemon or lime
- 1 dsp soy sauce
- 1 clove of garlic finely chopped
- Pepper (no salt as the cheese is already fairly salty)
- 250g Block halloumi
- 1 dsp Cornflour
- 1 tsp vegetable oil
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Cut the halloumi into 1cm cubes or slices, add to the marinade and leave for a few hours, preferably overnight in the fridge.
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Remove the halloumi from the marinade, roll in the cornflour and then fry over a high heat in vegetable oil, moving all the time until golden and crispy.
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Add the remains of the marinade to the pan, cook until reduced, serve immediately on a bed of salad.
- Add capers, preserved lemons or soy sauce to the marinade.
- This recipe is 9 Weight Watchers Smart Points per portion
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5 more great ways of serving halloumi
- Grilled over charcoal, in a burger bun. Add tomato, lettuce and some barbecue sauce for a vegetarian friendly choice. Or top your halloumi with grilled peppers and hummus
- Wrap sticks of halloumi in bacon or pancetta, and grill or fry for a variation on devils on horseback. Add your favourite herbs for an additional flavour.
- Cut the halloumi into squares, and skewer onto kebab sticks with vegetables.
- On of our favourite recipes: fried halloumi salad with baked pomegranate grapes. The acid of the pomegranate molasses contrasts so well with salty halloumi and sweet grapes
- A vegetarian breakfast fry up that will satisfy the pickiest of eaters: fried halloumi and mushrooms and tomatoes, served with avocado on sourdough toast.
Post originally published July 2007, updated May 2017
Annie @ Annie's Noms
I love halloumi, but have never marinaded it; this looks fantastic! I bet the chillis and lemon really bring this alive!!
Helen
It is so good marinaded.
Julia @ Happy Foods Tube
It’s been ages since I had halloumi! Love your recipe and the marinade! Yummy!
Helen
Most savoury things are better with a marinade.
Quinn Caudill
This sounds so flavorful. I love fried cheese!
Helen
All the fried cheese!
Beth
I have never tried halloumi! This looks absolutely delicious! My husband loves all things cheese! I’m definitely giving this a try! it looks perfect for the top of a crispy salad!
Helen
Halloumi is wonderful, as you can fry or grill it and it goes crispy and brown, rather than melting.
Talya
Oh my goodness I am a MASSIVE halloumi fan and this is literally my idea of heaven…literally drooling at the screen as I type….
Helen
I LOVE halloumi, fried and crispy is just perfection.
Alicia
I used to love Halloumi when I lived close to a mideastern restaurant. Now, I cannot find it in restaurants or the store. This recipe makes me want to special order it online and have it shipped in cold storage. Yummy!
Helen
I saw it being made one trip in Cyprus – so interesting. Hope you find your halloumi!
Ana De- Jesus
I love halloumi it is so tasty but a marinated and fried version sounds even more perfect. I bet this would be really good with salad mmm x
Helen
Flavour and crispness – what more is there to want?
Anosa
I have never tried Halloumi before but really want to now after seeing this delicious looking recipe.
Helen
I love halloumi, such a good product as it doesn’t melt when baked or fried
Kizzy
I have never really tried Halloumi but love cheese and this looks and sounds delicious.
Helen
I LOVE halloumi, one of the best fridge staples out there.
Kara
I have never tried Halloumi but this does look delicious
Helen
I love halloumi, it is the ultimate veggie BBQ ingredient.
Jayne @ Sticky Mud and Belly Laughs
Oh my days, where have I been? I have never tried this before. I think I need to change that right away! It looks delicious :)
Helen
I hope that you enjoy it.
MELANIE EDJOURIAN
This is a great new way for me to have halloumi as I often have it crispy but I’ve never marinated it, yummy. I must try this!
Helen
it adds that extra layer of flavour.
Fashion and Style Police
Wow this looks delicious. It’s a great dinner idea for me.
Helen
So good, and also really speedy to make.
Emma
Oh my goodness, this looks absolutely delicious! I fancy some for dinner now.
Helen
we love it here Emma, so quick and easy
Musings of a tired mummy...zzz...
Fab ideas! As a veggie, I love halloumi and am always looking for new recipes so thanks! We are planning a BBQ this weeks so might get to try some different things
Helen
Halloumi is the veggie’s BBQ staple!
five little doves
I love halloumi although I can be a little tasteless if you don’t marinate it or add something extra. This sounds delicious!
Helen
It does need something with it. I love the texture and that lovely saltiness.
Zena's Suitcase
This could become one of those dishes I make again and again. It sounds delicious
Helen
It is a staple here Zena!
Georgina
Am I missing the bit in the ingredients where you say how much (weight) of halloumi? How heavy is a block?
Helen
Updated. I get the 250g blocks.
Georgina
Thank you. I have the boyf fetching it as I type and the marinade is ready to go!
Helen
Hope you enjoy it!
Georgina
I used sesame oil but only about a third compared to your oil amount and some sirachi sauce as I had no fresh chilli. I marinated thin slices overnight and had some for breakfast. It’s the first time I have liked the flavour, and actually enjoyed eating halloumi. I still have a little bit of uneasiness when it come to the squeak but if the slices are thin enough that isn’t an issue. Thanks for your recipe x
Helen
I bet it is lovely with sirachi. I’ve not made this for a while – time to revisit the recipe.
Babs
My family know halloumi as “the squeaky cheese”, and will request it as such. We often have it in pitas or in wraps. Marinating it is a great idea, and adds that little bit of extra taste.
Trevor Ball
First time I tried Halloumi I was quite surprised at how meaty it is. It is a great cheese for grilling. Great recipe idea here, particularly good for wishful thinking summer barbecues.
Grace L
Is it awful to admit that I have never tried halloumi? I actually never know what to do with it. So this has given me inspiration to try it out. Sounds good.
Naomi
LOVE HALLOUMI! I probably eat far too much of it. Love the idea marinating it, sounds so yummy.
Lynne
This sounds like a really delicious way of serving Halloumi, and so easy to do.