Crispy Panko Halloumi (Printable)

Golden crunchy panko-coated halloumi with lemon and spicy dipping sauce, ready in 25 minutes.

# What You 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 tsp freshly ground black pepper
06 - 1/2 tsp 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

# How-To Steps:

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 Suggestions:

01 -
  • The panko creates an impossibly crispy exterior while the halloumi stays creamy and soft inside, creating that perfect texture contrast everyone fights over at parties.
  • This comes together in under 30 minutes but tastes like something from a Mediterranean taverna, and the recipe is forgiving enough that even your most kitchenphobic friends can help assemble the coating station.
02 -
  • Never skip drying the halloumi before coating, because excess moisture prevents the breading from adhering properly and youll end up with naked cheese patches where the coating slides off during frying.
  • Let the oil come to proper temperature before adding any halloumi, since cold oil makes the coating soggy and greasy instead of crisp and light.
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely breaded and gummy during the coating process.
  • Let fried halloumi rest for just 30 seconds before serving to allow the cheese to become less molten while maintaining that irresistible crunch.
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