Fried Halloumi Cheese with Corn and Tomatoes
Fried Halloumi Cheese with Corn and Tomatoes is an amazing summer appetizer. This humble cheese from Cyprus will make for an unforgettable experience.
Fried Halloumi Cheese with Corn and Tomatoes is an amazing summer appetizer. This humble cheese from Cyprus will make for an unforgettable experience.
- Carbohydrate 2.52047291675441 g
- Cholesterol 0 mg
- Fat 6.873 g
- Fiber 0.743083362738633 g
- Protein 0.54602916667053 g
- Saturated Fat 0.94926 g
- Serving Size 1 1 Serving (70g)
- Sodium 3.2227083333435 mg
- Sugar 1.77738955401577 g
- Trans Fat 0.21846 g
- Calories 71 calories
Step-by-step
- Heat up a non-stick frying pan and place slices of halloumi cheese onto the surface. Fry them up on each side for about 2 minutes, or until golden brown;
- Boil corn for approximately 10 minutes, or use leftovers from previously grilled or cooked corn. Cut the kernels off the cob;
- Sliced large, beefsteak tomatoes;
- Assemble: place tomatoes on a plate, top them with corn and cut in half slices of fried halloumi cheese;
- Drizzle with lemon juice and extra virgin olive oil, season with salt and pepper, then garnish with either basil or mint, and serve!
Operating with a single non-stick frying pan requires ingredients that can withstand direct contact with dry heat without disintegrating into a pool of fat. Halloumi possesses an exceptionally high melting point due to its unique manufacturing process, which involves folding the curd and heating it in whey before storage in brine. This structural integrity allows the cheese to develop a deeply caramelized exterior while retaining a pleasantly dense, squeaky interior texture.
Originating in the Mediterranean island of Cyprus, traditional halloumi was historically crafted from a mixture of sheep and goat milk, though modern commercial varieties frequently incorporate cow milk as well. The high protein matrix contracts tightly when exposed to thermal energy, squeezing out moisture rather than melting, which enables cooks to achieve a distinct golden-brown surface crust within approximately two minutes per side without the need for breading or batter.
Determining doneness in dense cheeses relies strictly on visual and textural cues rather than internal temperature readings. Watch for the edges to turn a deep amber shade and press the center lightly with a spatula; resistance should yield slightly while showing a crisp, dry exterior layer. Acidic components like fresh lemon juice provide necessary contrast to cut through the rich, salty dairy fats.
Pairing the warm cheese with raw beefsteak tomatoes and sweet corn kernels creates a temperature contrast that highlights the savory nature of the cured curd. Slice the tomatoes uniformly to ensure they lay flat on the plate, supporting the weight of the warm cheese without sliding apart. Acidity applied just before service brightens the raw vegetables and balances the natural salinity of the cheese.
