Breaded Halloumi cheese. Halloumi is a fabulous cheese from Cyprus and a favorite in Greek cooking. It's an ideal frying This is an excellent grilling cheese because it doesn't melt. Halloumi slices will retain their shape when..

Like halloumi, bread cheese won't lose its shape when heated, but it will become quite soft and pliable. Grilled Halloumi cheese is a delicacy. Golden exterior, gooey interior, and a wonderfully savory Instead of grilling the halloumi cheese, you can pan-fry it. You can cook Breaded Halloumi cheese using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Breaded Halloumi cheese

1. You need of Halloumi cheese.
2. Prepare 2 Tbsp of plain flour.
3. You need 1 of egg or corn flour.
4. You need 4 Tbsp of breadcrumb.
5. You need of Salt.
6. Prepare of Cajun spice.

The instructions are pretty much identical. Grilled halloumi is a cheese lover's dream. Fry or grill this Cypriot-style cheese and serve with a Greek salad and crusty bread for a complete meal. How to fry Halloumi Cheese: a delicious grilling cheese and easy way to make halloumi fries.

Breaded Halloumi cheese instructions

1. Cut the Halloumi in to thick strips. Dust with flour, dip in the egg wash and put it in the breadcrumb. You can use cornflour mixed with water too instead of eggs. (for vegetarian).
2. Instead of deep fry them, shallow fry the Halloumi (healthy option).pour little oil in the non stick pan, let it heat up and place Halloumi in the pan and cook it on both sides till it’s get nice and golden brown in colour..
3. Take it off the pan and serve it in the plate with any choice of your sauce. Perfect with spicy mayonnaise..

Think mozza sticks, but even better! Break down the dough and mix in the halloumi and dried mint. Shape the dough into a ball, place on a greased baking sheet, cover and. Try our best halloumi recipes, including halloumi Our best halloumi cheese recipes make the most of its unique, squeaky texture to create veggie burgers, vibrant salads. Bread cheese and halloumi cheese are both firm in texture—a little bit squeeky to the bite—and have very high melting points, making it perfect for putting on the grill.