Crispy Panko Halloumi (Printable Version)

Golden panko-crusted halloumi fried until crispy, served with lemon and hot sauce for dipping.

# What You'll Need:

→ 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

# How to Make It:

01 - Pat halloumi dry with paper towels and slice into 1/2 inch thick batons or rectangles.
02 - Place flour on a plate and season with black pepper and smoked paprika if using.
03 - Beat eggs in a shallow bowl until smooth.
04 - Arrange panko breadcrumbs on a separate plate.
05 - Dredge each halloumi piece in seasoned flour, dip into beaten eggs, then coat thoroughly with panko, pressing gently to adhere.
06 - Heat oil in a large frying pan over medium-high heat until shimmering.
07 - Fry halloumi in batches for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
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 Tips:

01 -
  • The exterior crunch gives way to that signature halloumi squeak and salty creaminess
  • It comes together in under 30 minutes but tastes like something from a restaurant
02 -
  • Oil temperature is everything—too cold and you get soggy cheese, too hot and the coating burns before the cheese warms through
  • Never skip drying the halloumi first, as excess moisture creates steam that prevents proper crisping
03 -
  • Let the coated halloumi sit for 10 minutes before frying to help the breading set
  • Don't worry about refrigerating leftovers—halloumi is delicious at room temperature and the coating stays surprisingly crisp
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