Crispy Panko Halloumi Cheese (Printable Version)

Golden, crunchy panko-coated halloumi cheese fried until crispy. Served with fresh lemon wedges and spicy hot sauce. Ready in 25 minutes.

# What You Need:

→ Cheese

01 - 8.8 oz halloumi cheese, sliced into ½ inch thick batons

→ Coating

02 - 1 cup panko breadcrumbs
03 - ⅓ cup all-purpose flour
04 - 2 large eggs, beaten
05 - ½ tsp freshly ground black pepper
06 - ½ tsp smoked paprika

→ For Serving

07 - 1 large lemon, cut into wedges
08 - Hot sauce of choice

→ For Frying

09 - 1 cup neutral oil (sunflower or canola)

# How to Make It:

01 - Pat the halloumi dry with paper towels. Slice into ½ inch thick batons or rectangles.
02 - Place the flour on a plate and season with black pepper and smoked paprika. Beat the eggs in a shallow bowl. Place the panko breadcrumbs on a separate plate.
03 - Dredge each halloumi piece in the seasoned flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs. Press gently to help the crumbs adhere.
04 - Heat the oil in a large frying pan over medium-high heat until shimmering.
05 - Fry the halloumi pieces in batches for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
06 - Remove with a slotted spoon and drain on a plate lined with paper towels. Serve hot with lemon wedges and hot sauce on the side.

# Expert Advice:

01 -
  • The contrast between the molten, salty interior and that impossibly crisp exterior creates a texture that will haunt your food dreams in the best possible way.
  • You can prepare these little flavor bombs in under 30 minutes, perfect for those impromptu gatherings when you want to seem effortlessly fancy.
02 -
  • Halloumi continues to release moisture as it cooks, so dont skip the initial patting dry step or youll end up with soggy coating and potentially dangerous oil splatter.
  • The cheese is at its absolute best when eaten within minutes of frying, so have everything else ready before you begin the final cooking stage.
03 -
  • Double-coating the halloumi (repeating the flour-egg-panko process twice) creates an extra-thick, super-crunchy shell that completely transforms the eating experience.
  • For a lighter version that still delivers on flavor, try air-frying the coated halloumi at 380°F for 8-10 minutes, spritzing with a little oil before cooking.
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