Crispy Panko Halloumi (Printable)

Golden, crunchy panko-coated halloumi fried until perfectly crispy. Served with zesty lemon wedges and spicy hot sauce for dipping.

# What You'll Need:

→ Cheese

01 - 8.8 oz halloumi cheese, patted dry and sliced into ½-inch thick batons

→ Coating

02 - 1 cup panko breadcrumbs
03 - ⅓ cup all-purpose flour
04 - 2 large eggs, beaten
05 - ½ tsp freshly ground black pepper
06 - ½ tsp smoked paprika (optional)

→ Frying

07 - 1 cup neutral oil (sunflower or canola)

→ For Serving

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

# Cooking Steps:

01 - Pat the halloumi dry with paper towels and slice into ½-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 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 Tips:

01 -
  • The crunch to squeaky ratio is absolute perfection
  • Ready in under 30 minutes but tastes like restaurant food
  • Everyone will ask you to make these at every gathering
02 -
  • Dry the halloumi thoroughly before coating or the breading will slide right off in the pan
  • Let your coated pieces sit for 5 minutes before frying to help the coating set better
  • These are best eaten immediately as they lose their signature crunch over time
03 -
  • Add dried oregano or chili flakes to your panko mixture for extra flavor layers
  • Use tongs instead of a fork to avoid piercing the coating and losing those precious juices
Go Back