Crispy Panko Halloumi (Printable)

Golden, crunchy panko-coated halloumi cheese fried to perfection with lemon wedges and hot sauce.

# What You Need:

→ Cheese

01 - 250 g 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 (optional)

→ For Serving

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

→ For Frying

09 - 1 cup neutral oil (e.g., sunflower, canola) for shallow frying

# How-To Steps:

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 optional smoked paprika.
03 - Beat the eggs in a shallow bowl.
04 - Place the panko breadcrumbs on a separate plate.
05 - 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.
06 - Heat the oil in a large frying pan over medium-high heat until shimmering.
07 - Fry the halloumi pieces in batches for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
08 - Remove with a slotted spoon and drain on a plate lined with paper towels.
09 - Serve hot with lemon wedges and hot sauce on the side.

# Expert Suggestions:

01 -
  • The outside shatters between your teeth while the cheese inside stays creamy and warm—a textural contrast that never gets old.
  • It comes together in under 30 minutes and works equally well as an appetizer for guests or a late-night snack for one.
  • The halloumi's natural saltiness means you can skip the salt shaker and let the panko crust steal the show.
02 -
  • Halloumi is naturally salty, so resist the urge to add salt—taste a piece and you'll understand immediately why the cheese needs no help in that department.
  • If your panko keeps falling off during frying, your halloumi wasn't dry enough or you skipped the flour layer; both are essential for adhesion.
03 -
  • Keep a batch of halloumi in your freezer sliced and ready to bread—frozen pieces actually fry beautifully and take only seconds longer than room temperature ones.
  • The three-plate breading station might seem fussy, but it's the difference between crumbs sticking perfectly and sliding off into the oil; take the extra minute to set it up properly.
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