Crispy Panko Halloumi Cheese (Printable)

Golden, crunchy panko-coated halloumi cheese fried until crispy. Served with fresh lemon and hot sauce for the perfect Mediterranean appetizer.

# 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 (sunflower or 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 Hints:

01 -
  • The panko creates an impossibly crispy shell that stays crunchy even after a few minutes on the plate.
  • Halloumi holds its shape when fried, so you get that satisfying contrast between crisp outside and soft, salty inside.
  • It comes together in less than half an hour, which means you can pull it off even when guests text that they are already on their way.
  • The combination of lemon and hot sauce makes every bite feel bright and a little dangerous in the best way.
02 -
  • Don't skip patting the halloumi dry, moisture is the enemy of a crispy crust and will cause the breading to slide off.
  • Fry in small batches so the oil temperature stays high, crowding the pan will make them greasy instead of crispy.
  • Halloumi is already very salty, so resist the urge to add more salt or you will end up with something unbalanced.
03 -
  • Press the panko onto the halloumi with your palms instead of just rolling it, the extra pressure makes the coating stick through the frying process.
  • If you are making a big batch, keep the finished pieces warm in a low oven while you fry the rest so everything stays hot and crispy.
  • Use a splatter screen if you have one, halloumi releases moisture as it heats and the oil can pop more than you expect.
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