Pin Recipe The first time I encountered halloumi was at a friend's summer barbecue, someone tossed a sizzling slab onto the grill and I watched, mesmerized, as it developed these incredible golden char marks without melting away. I've been obsessed with that squeaky, salty satisfaction ever since, but adding a panko coating takes it to another level entirely.
Last summer I made these for a dinner party when the grill wasn't an option, and honestly, the pan-fried version might be even better because the panko gets uniformly golden and outrageously crunchy. My friend Sarah, who claims she doesn't even like cheese that much, kept hovering around the kitchen 'just to taste one more for quality control.'
Ingredients
- 250 g halloumi cheese: This Cypriot cheese is perfect for frying because it holds its shape under high heat, developing a satisfying chewiness that contrasts beautifully with the crispy coating
- 60 g panko breadcrumbs: Japanese breadcrumbs create a lighter, airier crunch than regular breadcrumbs, plus they adhere exceptionally well to the cheese surface
- 40 g all-purpose flour: Essential for creating a dry base layer that helps the egg wash and panko stick properly to the halloumi
- 2 large eggs: The protein in eggs acts as the perfect glue between the flour dusting and the final panko coating
- 1/2 tsp freshly ground black pepper: Halloumi brings plenty of salt on its own, so freshly cracked pepper provides the ideal seasoning balance
- 1/2 tsp smoked paprika: This optional addition lends a subtle smoky depth that pairs beautifully with the natural sweetness of fried cheese
- 1 large lemon: Fresh lemon wedges cut through the richness of the fried cheese and brighten each bite with essential acidity
- Hot sauce of choice: The spicy kick creates a perfect flavor contrast with the salty, creamy halloumi inside
- 250 ml neutral oil: You need enough oil for shallow frying, and neutral oils like sunflower or canola wont compete with the cheese's natural flavors
Instructions
- Prep the halloumi:
- Pat the cheese thoroughly dry with paper towels, then slice into 1 cm thick batons or rectangles that will cook evenly and hold up well during frying
- Set up your coating station:
- Arrange three shallow plates in order, one with flour seasoned with pepper and smoked paprika, one with beaten eggs, and one with panko breadcrumbs for an efficient assembly line
- Coat each piece methodically:
- Dredge halloumi in the seasoned flour, dip thoroughly in egg, then press firmly into panko, ensuring the crumbs adhere well and the cheese is completely covered
- Heat the oil properly:
- Pour oil into a large frying pan and heat over medium-high until it shimmers, which indicates the perfect temperature for achieving maximum crispiness
- Fry in batches:
- Cook the halloumi pieces for 2 to 3 minutes per side until golden brown and crispy, being careful not to overcrowd the pan which would lower the oil temperature
- Drain and serve immediately:
- Transfer finished pieces to a paper towel-lined plate to remove excess oil, then serve hot while the coating is still irresistibly crunchy
Pin Recipe 
Pin Recipe These crispy halloumi strips have become my go-to appetizer whenever I need something that feels impressive but doesn't require hours of prep. There's something universally satisfying about that first bite, when you hear the crunch and then hit the warm, salty cheese inside.
Getting the Perfect Crisp
The key to restaurant-quality results is pressing the panko firmly onto each piece, creating a solid coating that won't slip off during frying. I've found that using one hand for wet ingredients and another for dry keeps everything tidy and prevents the dreaded clumpy fingers situation.
Sauce Pairings
While hot sauce provides a classic spicy kick, a cool yogurt dip with minced garlic and fresh herbs creates a beautiful temperature contrast that works wonderfully. Sometimes I mix harissa into Greek yogurt for the best of both worlds, creamy heat alongside the salty crunch.
Make-Ahead Strategy
You can bread all the halloumi pieces up to 4 hours before frying and store them layered between parchment paper in the refrigerator, which actually helps the coating adhere even better. Just bring them to room temperature for about 15 minutes before frying to prevent the oil temperature from dropping too dramatically.
- Set up your coating station left to right in the exact order you'll use it to avoid confusion
- Have your draining station ready with paper towels before you start any frying
- Keep fried pieces warm in a 200°F oven if you're cooking for a crowd
Pin Recipe 
Pin Recipe These golden strips disappear faster than anything else I make, which might be the highest compliment food can receive. Hope they become a staple in your kitchen too.
Recipe FAQs
- → Can I bake panko halloumi instead of frying?
Yes, you can bake the coated halloumi at 200°C (400°F) for 15-20 minutes, flipping halfway. The texture will be less crispy than frying, but still delicious. Spray lightly with oil before baking for better browning.
- → What can I use instead of halloumi?
Paneer or firm feta work well as substitutes, though they won't have the same signature squeak. Paneer is milder and less salty, while feta will be creamier and more tangy. Both hold up well to the coating and frying process.
- → How do I prevent the coating from falling off?
Pat the halloumi very dry before coating, press the panko firmly onto each piece, and let the coated pieces rest for 5-10 minutes before frying. This helps the coating adhere better during cooking.
- → Can I make these ahead of time?
You can coat the halloumi pieces up to 4 hours ahead and refrigerate. Fry just before serving for optimal crispiness. Leftovers can be reheated in a 180°C (350°F) oven for 5-8 minutes to restore crunch.
- → What dipping sauces work well?
Beyond hot sauce, try garlic yogurt sauce, tzatziki, tahini drizzle, or a honey-chili glaze. A simple lemon-herb aioli also complements the salty cheese beautifully.