Crispy Panko Halloumi (Printable Version)

Golden crispy halloumi coated in seasoned panko breadcrumbs, fried until crunchy and served with lemon and hot sauce.

# Ingredient List:

→ Cheese

01 - 8.8 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

→ For Serving

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

→ For Frying

09 - 1 cup neutral oil for shallow frying

# 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 Advice:

01 -
  • The crispy exterior gives way to that irresistible chewy halloumi center that everyone secretly craves
  • It comes together in under 30 minutes but tastes like something from a fancy Mediterranean restaurant
02 -
  • Halloumi releases moisture as it cooks, so patting it completely dry before coating prevents soggy spots and ensures even crisping
  • Letting the oil get properly hot before adding cheese creates an immediate seal that keeps the coating from falling off
03 -
  • Add dried oregano or chili flakes to the panko for extra Mediterranean flair that permeates every bite
  • Leftovers can be briefly reheated in a hot oven or air fryer to restore some of the original crunch
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