Crispy Panko Halloumi (Printable)

Golden, crispy halloumi coated in panko, paired with lemon and spicy sauce for a tasty snack.

# 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

# Method:

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 - Spread panko breadcrumbs on a separate plate.
05 - Dredge each halloumi piece in seasoned flour, dip into beaten eggs, then coat thoroughly with panko. Press gently to ensure adhesion.
06 - Heat oil in a large frying pan over medium-high heat until shimmering.
07 - Fry halloumi pieces 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 -
  • Crispy on the outside, squeaky and warm on the inside—a texture contrast that feels indulgent every time.
  • Ready in under half an hour, so you can pull it together even when guests text that theyre already on their way.
  • Halloumi doesnt melt into a puddle, which means you get to enjoy thick, golden bites without the cheese disappearing.
  • The lemon and hot sauce turn it into something bright and punchy, not just fried and heavy.
02 -
  • Dry the halloumi completely before breading or the coating will peel off in patches when you fry it.
  • Don't skip pressing the panko firmly onto each piece—loose crumbs fall off and burn in the oil.
  • Fry in small batches so the oil temperature stays high and the crust crisps instead of getting soggy.
  • Serve immediately, because the magic is in that contrast between hot, crunchy outside and soft, salty inside.
03 -
  • Use a thermometer if you have one—oil around 180 degrees Celsius gives you the crispest crust without burning.
  • Let the breaded halloumi rest on a tray for ten minutes before frying so the coating bonds and doesn't fall off in the oil.
  • Don't salt the halloumi or the flour—halloumi is already salty enough, and adding more makes it taste like the ocean.
  • If the panko starts browning too fast, lower the heat slightly and give the cheese time to warm through.
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