Crispy Panko Halloumi (Printable Version)

Golden panko-coated halloumi fried until crispy, served with lemon wedges and hot sauce for a delicious appetizer.

# 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 (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. 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 contrast between the crispy exterior and that uniquely squeaky, melty halloumi interior creates a texture experience that will make you close your eyes and sigh audibly.
  • Its impossible to mess up once you know the tricks, making it perfect for last-minute guests or those evenings when you deserve something special just because.
02 -
  • The halloumi must be thoroughly dry before coating, otherwise your breadcrumbs will slide right off in the hot oil and youll be left with naked cheese.
  • If your oil starts smoking, take it off the heat immediately and let it cool slightly before continuing, as burnt oil will give the cheese an acrid flavor no amount of lemon can fix.
03 -
  • For an extra flavor boost, grate a little lemon zest into your panko mixture before coating the cheese—this subtle citrus note elevates the entire dish without overpowering it.
  • Double-dip in the egg and panko for an extra-thick, extra-crunchy coating that protects the cheese from the hot oil and creates an even more dramatic textural contrast.
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