Crispy Panko Halloumi (Printable)

Golden, crunchy panko-coated halloumi fried to perfection. Served with fresh lemon and hot sauce—a crowd-pleasing Mediterranean appetizer.

# Ingredient List:

→ 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

# Directions:

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 Tips:

01 -
  • The panko coating stays shatteringly crisp while the cheese inside turns soft and stretchy without melting away.
  • It comes together in under half an hour with ingredients you probably already have in the cupboard.
  • Every bite delivers that satisfying crunch followed by a salty, savory chew that keeps you reaching for more.
  • It works as a quick snack, a party appetizer, or even a vegetarian main when you pile it over salad.
02 -
  • Dry the halloumi thoroughly before coating or the breading will slide off in the pan, leaving you with bare patches.
  • Keep the oil at a steady medium-high heat; too low and the crust turns greasy, too high and it burns before the cheese warms through.
  • Fry in small batches and resist the urge to flip too early, or the panko will stick to the pan instead of staying on the cheese.
03 -
  • Press the panko firmly onto each piece and let the coated halloumi rest for 5 minutes before frying so the breading sets and stays put.
  • Use a splatter screen if you have one; panko tends to pop and spit as it fries, and it saves your stovetop from a greasy mess.
  • If you want to prepare ahead, coat the halloumi and refrigerate it on a tray for up to 2 hours before frying, which actually helps the crust adhere even better.
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