Crispy Panko Halloumi (Printer-Friendly)

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

# What You Need:

→ Cheese

01 - 8.8 ounces 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

→ For Serving

07 - 1 large lemon, cut into wedges
08 - Hot sauce of choice

→ For Frying

09 - 1 cup neutral oil 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 smoked paprika. Beat the eggs in a shallow bowl. Place the panko breadcrumbs on a separate plate.
03 - 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.
04 - Heat the oil in a large frying pan over medium-high heat until shimmering.
05 - Fry the halloumi pieces in batches for 2 to 3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
06 - Remove with a slotted spoon and drain on a plate lined with paper towels. Serve hot with lemon wedges and hot sauce on the side.

# Expert Suggestions:

01 -
  • The contrasting textures between the crispy exterior and the squeaky, salty halloumi interior create a sensory experience that store-bought mozzarella sticks could never touch.
  • This crowd-pleaser takes just 25 minutes from start to finish, yet people always assume you spent hours perfecting it.
02 -
  • Halloumi must be thoroughly patted dry before coating, or your breading will slide right off during frying.
  • The oil temperature is crucial—too cool and your coating absorbs oil becoming greasy, too hot and the outside burns before the cheese warms through.
03 -
  • For an even crunchier coating, double-dip the halloumi by returning it to the egg and then panko for a second layer after the first coating.
  • The leftover frying oil, strained and stored in a jar, carries a subtle cheese flavor that makes an incredible base for sautéing vegetables the next day.
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