Pan-fried Haloumi is best served straight from the frying pan so have the guests ready to go.
Use either Haloumi, Feta, Raclette, Gruyere or Tilsit cheese.
Cut Haloumi into 2-3cm cubes and thread onto wooden skewers. Dip the cheese into beaten egg and coat with fresh sourdough bread-crumbs. Deep-fry the skewers until the crumbs are golden and the cheese is starting to melt. Serve immediately with lemon wedges. Squeeze lemon over the cheese.
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