Crispy Panko Halloumi (Printable)

Golden, crunchy panko-coated halloumi cheese fried until crispy, served with lemon wedges and spicy sauce.

# What You'll 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 Make It:

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 Advice:

01 -
  • It delivers restaurant-quality crunch with ingredients you probably already have in your pantry.
  • The contrast between the crispy coating and the warm, squeaky halloumi is completely addictive.
  • You can have these on the table in under half an hour, making them perfect for impromptu gatherings.
  • They work as a snack, appetizer, or even a quick vegetarian main when paired with salad.
02 -
  • Drying the halloumi thoroughly before breading prevents the coating from sliding off during frying.
  • Frying in small batches keeps the oil temperature steady, which is the secret to achieving that perfect golden crunch.
  • Halloumi is naturally very salty, so resist the urge to add extra salt to the flour or panko.
03 -
  • Press the panko coating firmly onto each piece before frying to ensure it stays put and creates an even, crunchy shell.
  • Use a thermometer to keep the oil around 180°C (350°F) for consistent results and perfectly golden halloumi every time.
  • If you want extra flavor, toss a pinch of dried oregano or chili flakes into the panko before breading.
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