Crispy Panko Halloumi Cheese (Printable)

Golden, crunchy panko-coated halloumi cheese fried to perfection. Served with fresh lemon wedges and spicy hot sauce.

# What You’ll Need:

→ Cheese

01 - 250 g halloumi cheese

→ Coating

02 - 1 cup panko breadcrumbs (about 60 g)
03 - 1/3 cup all-purpose flour (about 40 g)
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 (e.g., sunflower, canola) for shallow frying

# How-To Steps:

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.
03 - Beat the eggs in a shallow bowl.
04 - Place the panko breadcrumbs on a separate plate.
05 - 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.
06 - Heat the oil in a large frying pan over medium-high heat until shimmering.
07 - Fry the halloumi pieces in batches for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
08 - Remove with a slotted spoon and drain on a plate lined with paper towels.
09 - Serve hot with lemon wedges and hot sauce on the side.

# Expert Hints:

01 -
  • The contrast between the crispy, golden exterior and the soft, melting cheese inside creates a textural moment that never gets old.
  • It's ready in 25 minutes flat, making it perfect for unexpected guests or a quick dinner starter when you want something special.
  • The hot sauce and lemon pairing feels Mediterranean and sophisticated, but tastes utterly casual and fun.
02 -
  • Halloumi naturally contains enough salt on its own, so resist the urge to add more salt to the coating—it'll taste aggressive and one-dimensional if you do.
  • If your cheese leaks out during frying, it usually means either the coating wasn't pressed firmly enough, the oil wasn't hot enough, or you're cooking them for too long; next time, adjust one of these and watch the transformation.
03 -
  • Keep a splatter screen nearby or stand back slightly when you add the halloumi to the pan—the initial contact with hot oil can be dramatic, and you want your hands away from the action.
  • If you want extra color and crunch, toast your panko lightly in a dry skillet for a minute or two before breading; it adds depth and gets even crisper.
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