Crispy Panko Halloumi (Print)

Crunchy panko-coated halloumi fried golden, paired with fresh lemon and a spicy dipping sauce.

# Components:

→ Cheese

01 - 8.8 oz halloumi cheese

→ Coating

02 - 1 cup panko breadcrumbs
03 - 1/3 cup all-purpose flour
04 - 2 large eggs
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/2 teaspoon smoked paprika (optional)

→ For Serving

07 - 1 large lemon, cut into wedges
08 - Hot sauce of choice

→ For Frying

09 - 1 cup neutral oil (e.g., sunflower, canola) for shallow frying

# Directions:

01 - Pat halloumi dry with paper towels. Slice into 1/2 inch thick batons or rectangles.
02 - Place flour on a plate and season with black pepper and optional smoked paprika.
03 - Beat eggs in a shallow bowl until combined.
04 - Spread panko breadcrumbs on a separate plate.
05 - Dredge each halloumi piece in seasoned flour, dip in beaten eggs, then coat thoroughly with panko breadcrumbs. Press gently to adhere.
06 - Heat oil in a large frying pan over medium-high heat until shimmering.
07 - Fry halloumi pieces in batches for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding.
08 - Remove halloumi with a slotted spoon and drain on paper towels.
09 - Serve hot with lemon wedges and hot sauce on the side.

# Expert Advice:

01 -
  • The contrast between the crunchy panko crust and the warm, squeaky cheese inside is genuinely addictive.
  • It comes together in under 30 minutes, making it perfect for last-minute entertaining or a spontaneous snack attack.
  • Halloumi's high melting point means you get crispy exteriors without deflated, greasy results.
02 -
  • Wet halloumi is your enemy—that paper towel step isn't optional if you want a crispy crust instead of a soggy disappointment.
  • Oil temperature matters more than you'd think; too cool and you get greasy cheese, too hot and the panko burns before the cheese warms through.
03 -
  • For extra flavor depth, mix a pinch of dried oregano or chili flakes into your panko before coating—this transforms the dish from simple to sophisticated.
  • If your hot sauce is thin and runny, it'll slide off the cheese; thicker sauces or dips cling better and create better flavor in each bite.
Back