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Halloumi cheese is a culinary gem that has gained immense popularity across the globe. Originating from Cyprus, this semi-hard cheese is made from a mixture of goat's and sheep's milk, offering a unique flavor profile that is both salty and slightly tangy. Its high melting point sets it apart from other cheeses, making it an excellent candidate for frying, grilling, or baking. When prepared correctly, halloumi retains its shape while developing a beautifully golden crust that contrasts perfectly with its creamy interior.

Crunchy Panko Crusted Halloumi

Discover the irresistible Golden Crunch Panko-Crusted Halloumi, a delightful dish that combines the unique flavors of Cypriot halloumi cheese with a crispy panko coating. Perfect as an appetizer, salad addition, or main dish, this recipe highlights the cheese's high melting point, allowing it to retain its shape while achieving a golden crunch. Easy to prepare, it’s sure to impress your guests and become a favorite addition to your culinary repertoire. Enjoy the satisfying texture and savory taste of this delicious cheese!
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Ingredients
  

250g halloumi cheese, sliced into 1cm thick pieces

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon smoked paprika (or regular paprika, as preferred)

Salt and freshly ground black pepper, to taste

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

Olive oil, for frying

Lemon wedges, for serving

Instructions
 

Prepare the Halloumi: Begin by placing the sliced halloumi on a plate and using paper towels to pat them dry. Removing excess moisture is essential for achieving that delightful crunch when frying.

    Set Up Your Breading Station: Arrange three shallow dishes on your countertop. In the first dish, mix the all-purpose flour with a generous pinch of salt and pepper, ensuring an even distribution. In the second dish, pour in the beaten eggs. In the third dish, combine the panko breadcrumbs with garlic powder, dried oregano, paprika, and a touch of salt and pepper.

      Bread the Halloumi: Take each slice of halloumi and first dredge it in the seasoned flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the floured slice into the beaten eggs, letting any excess egg drip back into the bowl. Finally, coat the slice in the panko breadcrumb mixture, pressing gently to ensure a firm adhesion. Repeat this process for all halloumi slices.

        Heat the Oil: In a large skillet, pour in enough olive oil to create a depth of about 1/4 inch. Heat the oil over medium heat until it is hot; you should see small bubbles form when a breadcrumb is tossed in.

          Fry the Halloumi: Once the oil is sizzling, carefully add the breaded halloumi slices in batches. Avoid overcrowding the pan to ensure even frying. Cook for about 3-4 minutes on each side, or until they turn a rich golden brown and develop a crispy exterior. Use a spatula to flip them gently for even cooking.

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

              Serve: Sprinkle the fried halloumi generously with chopped fresh parsley for a burst of color and flavor. Serve the dish immediately alongside lemon wedges for a zesty finishing touch. This halloumi makes for an excellent appetizer, a tempting snack, or a delicious accompaniment to a light salad!

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