Crispy Panko Halloumi (Printable Version)

Panko-crusted halloumi fried golden and served with lemon wedges and spicy sauce.

# What You'll Need:

→ Cheese

01 - 9 oz halloumi cheese

→ Coating

02 - 1 cup panko breadcrumbs
03 - 1/3 cup all-purpose flour
04 - 2 large eggs
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/2 teaspoon smoked paprika (optional)

→ For Serving

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

→ For Frying

09 - 1 cup neutral oil (sunflower or canola) for shallow frying

# Directions:

01 - Pat halloumi dry with paper towels and slice into 1/2 inch thick rectangles.
02 - Place flour on a plate and season with black pepper and smoked paprika if desired.
03 - Beat eggs in a shallow bowl until smooth.
04 - Spread panko breadcrumbs evenly on a separate plate.
05 - Dredge each halloumi piece first in seasoned flour, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
06 - Heat oil in a large frying pan over medium-high heat until shimmering.
07 - Fry halloumi in batches for 2 to 3 minutes per side until golden brown and crisp, avoiding overcrowding the pan.
08 - Remove fried halloumi with a slotted spoon and drain on paper towels.
09 - Serve hot with lemon wedges and hot sauce on the side.

# Additional Tips::

01 -
  • The cheese stays creamy and soft on the inside while developing an irresistibly crispy, golden exterior that shatters between your teeth.
  • It comes together in under 30 minutes total, making it perfect for unexpected guests or last-minute dinner party appetizers.
  • Everyone assumes it's complicated when they taste it, but the three-step coating method is actually foolproof and forgiving.
02 -
  • Never skip the drying step—even a little surface moisture will cause the oil to splatter aggressively and prevent proper browning, something I learned the loud and messy way.
  • Halloumi is already naturally salty from how it's made, so resist the urge to add salt to the flour mixture or you'll end up with an over-salted coating that masks the cheese's delicate flavor.
03 -
  • Prepare the halloumi slices and do all your coating up to 30 minutes before frying—this gives the coating time to set slightly, which helps it stick better and brown more evenly.
  • If your panko is browning too fast while the inside isn't softening, move the pan slightly off the heat or reduce to medium so it cooks more gently and the cheese has time to warm through.
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