Hugh's fried halloumi

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Hugh's fried halloumi
Hugh's fried halloumi
Servings:Serves 2
Calories per serving:427
Ready in:25 minutes
Prep. time:15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:23rd October 2012
Leave for a while so the coating sticks
The basic ingredients

I saw Hugh-Fearnley Whittingstall make this recently on River Cottage Everyday. I usually grill or barbecue halloumi but this is another interesting way to cook a much underrated cheese. If you've never used it before, it's great fun. It squeaks on your teeth when you eat it. It will never melt so you can cook it ways you could never cook normal cheese. It is available in all supermarkets.

Despite what Hugh says on his recipe page, do not add any salt to this recipe or anything that you are serving it with as halloumi is already very salty. This goes very well with a Greek salad.


Ingredients

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Method

  1. Cut the halloumi into 8 slices
  2. Mix the remaining ingredients in a bowl and then tip out onto plate
  3. If the halloumi is dry, brush or spray it with a tiny amount of oil so the flour binds to it
  4. Dredge the slices in the spiced flour and press to coat well.
  5. Leave to sit a while if you have time then knock off any excess flour before frying.
  6. Heat 3 tablespoons of oil in a griddle pan or frying pan
  7. Fry the cheese slices over a medium heat for about 3 minutes a side or until they take a nice golden colour

Serving suggestions

Serve hot with a Greek salad

Variations

These could also be brushed wi th oil and barbecued. The cheese won't melt.

I can't live without chilli, so, 1 teaspoon of chilli powder in addition to the paprika, lifts this from smoky, to hot and smoky!

See also

We have a number of halloumi recipes, most are combined with fruit - a good way to offset the high salt level of this cheese.

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