Crispy Panko Halloumi Cheese (Printer-friendly)

Golden, crunchy panko-coated halloumi cheese fried to perfection with lemon wedges and spicy hot sauce.

# 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, 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 Advice:

01 -
  • The panko crust locks in the halloumi so it stays soft inside while crisping up like the best fried mozzarella stick you've ever had.
  • It takes less than half an hour from start to finish, which means you can pull off impressive snacks even on a Tuesday night.
  • The contrast between the salty cheese and the bright lemon squeeze is so satisfying you'll want to make a double batch immediately.
02 -
  • Don't fry the halloumi over high heat or the outside will burn before the inside gets warm and gooey.
  • Press the panko firmly onto each piece so the coating doesn't fall off in the oil, which happened to me twice before I learned my lesson.
  • If the oil starts smoking, lower the heat immediately and let it cool for a minute before continuing.
03 -
  • Use a thermometer to keep the oil between 170°C and 180°C (340°F to 360°F) for the crispiest results without burning.
  • Let the coated halloumi rest for 5 minutes before frying so the coating adheres better and doesn't flake off.
  • Serve with a yogurt dip mixed with garlic, lemon, and mint if you want something cooling alongside the heat.
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