Crispy Panko Halloumi (Print View)

Golden, crunchy panko-coated halloumi with lemon wedges and spicy sauce for a tasty snack.

# Components:

→ 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 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 (sunflower or canola) for shallow frying

# Preparation Steps:

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 combined.
04 - Spread panko breadcrumbs on a separate plate.
05 - Dredge each halloumi piece first in seasoned flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs, 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 to 3 minutes per side until golden brown and crispy, avoiding overcrowding.
08 - Remove fried 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 -
  • It's ready in under 30 minutes and tastes like you spent an hour fussing in the kitchen.
  • The cheese stays creamy inside while the panko crust shatters satisfyingly with each bite.
  • It works as an appetizer, a snack, or even a light dinner when you're too tired to think about proper cooking.
02 -
  • Halloumi's high melting point is why this works, but it still needs heat that's hot enough—if your oil isn't shimmering, you'll end up with a soggy disappointment.
  • Don't salt the halloumi itself; the cheese is already salty, and adding more makes people thirsty and ruins the balance.
03 -
  • Keep a wooden spoon nearby to gently move the pieces in the oil so they cook evenly and don't stick to the pan bottom.
  • If you double the batch, fry in smaller groups and let the oil come back to temperature between batches instead of rushing through with cooler oil.
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