Crispy Panko Halloumi Cheese (Printable)

Golden, crunchy panko-coated halloumi cheese fried until crispy. Mediterranean appetizer ready in 25 minutes with lemon and hot sauce.

# Ingredient List:

→ Cheese

01 - 9 ounces 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

→ 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 crispy panko shell creates a delightful textural contrast with the warm, chewy halloumi inside that will make your taste buds dance.
  • This recipe comes together in under 30 minutes but looks so impressive your guests will think you spent hours in the kitchen.
02 -
  • The oil temperature is crucial - if it's not hot enough, the cheese will release moisture and make the coating soggy before it has a chance to crisp up.
  • Letting the halloumi sit at room temperature for 10 minutes before cooking prevents the cold cheese from dropping the oil temperature too much when it hits the pan.
03 -
  • If your halloumi is particularly salty, soak it in cold water for 30 minutes before cooking to draw out some of the salt for a more balanced flavor.
  • Use one hand for wet ingredients and one for dry during the coating process to avoid creating the dreaded paste-covered fingers that make continuing nearly impossible.
Go Back