The Snack That Disappears I've learned to make double because a single batch has never — not once — made it past the "standing around the kitchen" stage. They're gone before they even hit a plate. How to Make It Cut the halloumi into thick fry shapes. Toss lightly in seasoned flour — this helps them crisp up. Pan-fry in a little olive oil over medium-high heat for 2-3 minutes per side until deeply golden. Pile onto a plate, drizzle with honey, sprinkle with za'atar, and squeeze over fresh