Halloumi Cheese Fingers Recipe

Halloumi cheese: A firm, salty cheese that holds its shape when cooked, perfect for frying into crispy fingers.

Olive oil: Used for frying the halloumi, it adds a rich flavor and helps create a golden crust.

Dried oregano: A fragrant herb sprinkled on top to add a fresh, slightly peppery taste.

Cooking halloumi cheese fingers until they’re perfectly golden and crispy is all about controlling the heat and timing. Here’s a simple way to get that just-right crust without burning or sticking:

1. Heat your pan over medium heat—not too hot, not too cool. This helps the olive oil warm up evenly and gives the halloumi time to cook through without burning the outside.
2. Add the halloumi fingers carefully to the pan in a single layer. Crowding the pan can make them steam instead of crisp.
3. Let them cook undisturbed for 2 to 3 minutes on one side. This waiting time is key because flipping too soon can make the crust fall apart.
4. Use a spatula to gently flip each finger and cook the other side for another 2 to 3 minutes until it’s golden and crispy.

Doing it this way makes the halloumi develop a nice crust that’s crunchy on the outside but still soft and salty inside. If the pan is too hot, the cheese can burn quickly, and if it’s too cool, the fingers won’t get that satisfying crunch.

I remember the first time I tried this, I flipped the halloumi too early because I was worried it might stick. The crust didn’t form well, and the fingers ended up a bit soggy. Now, I just trust the process and wait patiently—it’s worth it! Also, using a non-stick pan or a well-seasoned cast iron pan helps keep the cheese from sticking, which makes flipping much easier.

Sprinkling the dried oregano right after cooking adds a fresh, herby touch that brightens the salty flavor of the cheese. Serve them immediately while they’re warm and crispy for the best taste and texture.

• halloumi cheese - Substitute with paneer: Paneer has a similar firm texture and can be grilled or fried without melting.

• halloumi cheese - Substitute with firm tofu: Firm tofu can mimic the texture of halloumi when marinated and grilled or fried.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, ideal for frying.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor that complements the dish well.

• dried oregano - Substitute with dried basil: Dried basil provides a slightly sweet and aromatic flavor that can enhance the dish.

• Allow the halloumi cheese fingers to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled halloumi fingers in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a frying pan over medium heat until warmed through and crispy.
• For longer storage, freeze the halloumi fingers by laying them out on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to enjoy, reheat the frozen halloumi fingers directly from the freezer in a frying pan over medium heat. Cook until golden and crispy, adding a bit more olive oil if needed.
• Avoid microwaving as it can make the halloumi rubbery.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the leftover halloumi cheese fingers on a baking sheet lined with parchment paper.
  3. Lightly brush them with a bit of olive oil to help retain moisture.
  4. Bake for about 10 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick frying pan over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the halloumi cheese fingers in the pan and cook for 2-3 minutes on each side until they are warmed through and regain their crispy texture.

• Air Fryer Method:

  1. Preheat your air fryer to 180°C (350°F).
  2. Place the halloumi cheese fingers in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Microwave Method:

  1. Place the halloumi cheese fingers on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 30-second intervals until they are heated through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 180°C (350°F).
  2. Place the halloumi cheese fingers on the toaster oven tray.
  3. Toast for about 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food.

• Tongs: A tool used to grip and lift objects, useful for turning the halloumi fingers.

• Measuring spoons: Used to measure small quantities of ingredients like olive oil and dried oregano.

• Knife: A sharp tool used to cut the halloumi cheese into fingers.

• Cutting board: A durable board on which to place material for cutting.

• Plate: A flat dish used to serve the cooked halloumi fingers.

Prepare ingredients in advance: Cut the halloumi cheese into fingers and measure out the olive oil and dried oregano ahead of time.

Use a non-stick pan: This reduces the need for extra olive oil and ensures the halloumi fingers cook evenly without sticking.

Cook in batches: If your pan is small, cook the halloumi fingers in batches to avoid overcrowding, which ensures they get crispy.

Preheat the pan: Make sure the olive oil is hot before adding the halloumi to speed up cooking and achieve a golden crust faster.