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Halloumi cheese has gained a devoted following among food enthusiasts, and for good reason. Its unique texture, which boasts a firm yet slightly squeaky bite, sets it apart from other cheeses. This Cypriot delight is made from a blend of sheep's and goat's milk, giving it a rich and slightly tangy flavor that pairs beautifully with a variety of ingredients. As the culinary world continues to explore different textures, the appeal of crispy, crunchy foods remains ever-present. The golden-brown crust that can be achieved through various cooking techniques is not just visually appealing but also tantalizing to the palate.

Crunchy Panko Crusted Halloumi

Discover the mouthwatering delight of Crunchy Panko Crusted Halloumi, a dish that perfectly balances creamy texture with a satisfying crunch. Made from halloumi cheese, known for its unique ability to withstand high heat, this recipe elevates your dining experience whether for a cozy night in or a gathering with friends. With simple, flavorful ingredients and easy preparation, this crispy treat is sure to impress at any meal. Enjoy it as an appetizer or a side, and watch everyone come back for more!
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Ingredients
  

250g halloumi cheese, cut into 1/2-inch thick slices

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and pepper, to taste

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

Lemon wedges, for serving

Olive oil, for frying

Instructions
 

Set Up Your Dredging Station: Gather three shallow bowls. In the first bowl, combine the all-purpose flour with salt, pepper, garlic powder, and smoked paprika, mixing well to incorporate the seasonings. In the second bowl, crack the eggs and whisk them thoroughly until they are well beaten. In the third bowl, pour in the panko breadcrumbs and add the dried oregano, stirring slightly to distribute the herb evenly through the crumbs.

    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, making sure it gets hot enough for a breadcrumb to sizzle upon contact, but not so hot that it starts to smoke.

      Dredging the Halloumi: While the oil is warming, take each slice of halloumi and first coat it in the seasoned flour. Be sure to shake off any excess flour to ensure an even coating.

        Egg Coating: Next, dip the floured halloumi slice into the beaten eggs, ensuring it's fully coated. This step helps the breadcrumbs adhere better.

          Panko Coating: Now, take the egg-coated halloumi and press it into the bowl of panko breadcrumbs. Firmly press down to ensure a thick, even layer of crumbs covers the halloumi on all sides.

            Frying: Once the oil has reached the right temperature, carefully place the breaded halloumi slices in the skillet without crowding them. Fry each piece for about 2-3 minutes on each side, or until they turn a beautiful golden brown and crispy. Depending on your skillet size, you may need to do this in batches.

              Drain Excess Oil: After frying, use a slotted spatula to gently transfer the crispy halloumi to a plate lined with paper towels to absorb any excess oil.

                Garnish and Serve: Sprinkle the hot halloumi with the freshly chopped parsley. Serve immediately, accompanied by lemon wedges, so everyone can squeeze fresh juice over their cheese for an added burst of flavor.

                  Enjoy!: Delight in your crunchy panko crusted halloumi! It's perfect as an appetizer, as a crispy component in a salad, or served alongside grilled vegetables for a complete meal.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 2-4