CRISPY FRIED HALLOUMI WITH GARLIC AIOLI

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Crispy Fried Halloumi With Garlic Aioli Recipe

A quick Mediterranean-inspired keto appetizer ready in 25 minutes

KEY INFO
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Macros per serving:
    • Calories: 320
    • Fat: 28g
    • Protein: 15g
    • Net Carbs: 2g
  • Difficulty: Easy
  • Dietary: Keto, Vegetarian, Gluten-free
EQUIPMENT NEEDED
  • Non-stick frying pan (or cast iron skillet)
  • Sharp knife
  • Cutting board
  • Small mixing bowl
  • Garlic press
  • Paper towels
INGREDIENTS

For the Halloumi:

  • 250g (8-9 oz) halloumi cheese, cut into 1/2-inch slices
  • 2 tbsp (30ml) olive oil
  • Optional coating: 1/4 cup (30g) almond flour
  • 1 tsp smoked paprika
  • 1/4 tsp garlic powder

For the Aioli:

  • 120ml (1/2 cup) mayonnaise
  • 2-3 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste

Garnish:

  • Fresh parsley or mint
  • Lemon wedges
Halloumi cheese slices being dried on white paper towels on a bright kitchen counter, next to a wooden cutting board and a sharp knife.

METHOD
    1. Pat halloumi slices dry with paper towels
    2. If using coating: Mix almond flour, paprika, and garlic powder on a plate, then dredge each slice
Rustic plate with golden almond flour mixture seasoned with red paprika, halloumi cheese being coated in the mixture under soft lighting.

    1. Heat olive oil in pan over medium-high heat
    2. Place halloumi slices in hot pan (don’t overcrowd!)
    3. Cook for 2-3 minutes until golden brown
Sizzling halloumi cheese squares in a glossy black cast iron pan with bubbling golden oil, under dramatic side lighting with steam rising

    1. Flip and cook another 2 minutes until crispy (should be golden-brown on both sides)
    2. While cooking, make aioli: Mix mayonnaise, minced garlic, lemon juice, salt, and pepper
Garlic being pressed into a bowl of mayonnaise on a marble counter with lemon halves nearby, under professional lighting

  1. Transfer halloumi to paper towels to drain
  2. Serve immediately with aioli and garnishes
CRUCIAL TIPS
  • Don’t slice halloumi too thin – it’ll become too crispy
  • Pat cheese dry before frying for better browning
  • Don’t move cheese around while cooking
  • Oil should be hot but not smoking
  • Serve immediately while crispy
STORAGE & VARIATIONS

Storage:

  • Best eaten fresh
  • Can refrigerate for 24 hours
  • Reheat in dry pan over medium heat

Variations:

  • Add za’atar to coating
  • Use as sandwich filling
  • Serve with marinara instead of aioli
  • Cut into strips for “fries”
COMMON MISTAKES
  • Using too low heat
  • Overcrowding the pan
  • Slicing too thin/thick
  • Moving cheese too much while cooking
  • Not patting dry before frying
Crispy golden brown halloumi on a blue Mediterranean plate with garlic aioli, fresh herbs, and lemon wedges under warm restaurant lighting

This recipe brings restaurant-quality halloumi right to your kitchen. The crispy exterior gives way to that signature squeaky, salty interior that halloumi is famous for. Perfect as a starter or part of a mezze platter!

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