Crispy Panko Halloumi (Printable)

Golden panko-coated halloumi fried until crispy. Served with lemon and hot sauce for a satisfying Mediterranean appetizer.

# What You'll Need:

→ Cheese

01 - 8 oz halloumi cheese

→ Coating

02 - 1 cup panko breadcrumbs
03 - 1/3 cup all-purpose flour
04 - 2 large eggs
05 - 1/2 tsp freshly ground black pepper
06 - 1/2 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)

# Directions:

01 - Pat the halloumi dry with paper towels. Slice into 1/2 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 Tips:

01 -
  • The contrast between the salty squeaky cheese inside and the impossibly crisp exterior is something you need to experience to understand
  • It comes together in under 30 minutes but feels like something youd order at a fancy restaurant
  • People who claim they dont like cheese somehow always end up reaching for just one more piece
02 -
  • Halloumi releases moisture as it sits, so slice and dry it right before coating for the best results
  • If your coating is falling off, your oil probably isn't hot enough, so wait for that shimmer before adding any cheese
  • Don't skip resting the coated pieces for a few minutes before frying, this helps the panko adhere better
03 -
  • Add a pinch of dried oregano or garlic powder to your flour mixture for extra flavor that seeps into every bite
  • If you're making these for a party, set up a frying station and fry them in batches throughout the evening so they're always coming out hot
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