Go Back
Halloumi cheese has skyrocketed in popularity over the past few years, becoming a staple in kitchens around the world. Originating from Cyprus, this semi-hard, unripened cheese made from a mixture of goat's and sheep's milk boasts a unique texture and flavor that perfectly complements a wide range of dishes. Its slightly salty taste and firm yet squeaky texture make it an ideal candidate for grilling or frying, which enhances its savory profile. As its fame spread, halloumi found a cherished place in Mediterranean and Middle Eastern cuisines, often served in salads, as a side dish, or even as a main course.

Crunchy Panko Crusted Halloumi

Discover the delightful taste of Crunchy Panko Crusted Halloumi, a dish that combines the unique texture of halloumi cheese with the irresistible crunch of panko breadcrumbs. Originating from Cyprus, this versatile cheese is renowned for its firm, slightly salty flavor, perfect for grilling or frying. Learn how to create this crispy treat with our step-by-step guide, and impress your guests with a dish that works well as an appetizer, in salads, or as a main course. Enjoy the fun of culinary creativity while savoring the delicious contrast of textures!
Print Recipe Pin Recipe

Ingredients
  

250g halloumi cheese, sliced into 1 cm thick pieces

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 tablespoon dried oregano

1 tablespoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1/4 cup fresh parsley, finely chopped (for garnish)

Olive oil, for frying

Lemon wedges, for serving

Instructions
 

Prepare the Halloumi: Start by slicing the halloumi cheese into thick pieces (about 1 cm), and pat them dry with a paper towel to remove excess moisture. This helps the breading stick better.

    Set Up Breading Station: In three separate shallow dishes, place the flour mixed with a pinch of salt and pepper in the first dish, the beaten eggs in the second dish, and the panko breadcrumbs combined with oregano, garlic powder, smoked paprika, and another pinch of salt and pepper in the third dish.

      Coat the Halloumi: Dip each slice of halloumi first into the flour, ensuring it’s fully coated. Then, immerse it in the beaten egg, allowing excess to drip off. Finally, coat the halloumi generously with the panko breadcrumb mixture, pressing it slightly to ensure the crumbs adhere well.

        Heat the Oil: In a large skillet, heat a generous amount of olive oil over medium heat. You’ll want enough oil to cover the bottom of the pan for frying.

          Fry the Halloumi: Once the oil is hot (test by dropping a breadcrumb in; it should sizzle), carefully place the breaded halloumi slices in the skillet. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.

            Drain Excess Oil: Once the halloumi is crispy and brown, transfer the slices to a plate lined with paper towels to absorb any excess oil.

              Serve: Arrange the fried halloumi on a serving platter, sprinkle with freshly chopped parsley, and serve with lemon wedges on the side for a zesty kick. Enjoy as an appetizer, snack, or as part of a delicious salad!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4