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Halloumi cheese has surged in popularity across various cuisines, beloved for its unique texture and savory flavor profile. Originating from Cyprus, this semi-hard, unripened cheese is made from a blend of sheep's and goat's milk, offering a delightful balance of creaminess and a firm bite. Halloumi has become a staple in Mediterranean dishes, often gracing the tables of food enthusiasts around the globe. Its ability to hold its shape when grilled or fried makes it an ideal candidate for a variety of recipes, and one of the most enticing ways to prepare this cheese is by creating a crunchy panko crust.

Crunchy Panko Crusted Halloumi

Discover the delightful Crunchy Panko Crusted Halloumi recipe that highlights this unique cheese’s savory flavor and firm texture. With a crispy panko coating, this dish is perfect as a standalone appetizer or a vibrant salad addition. Celebrate the renowned halloumi's ability to retain its shape when cooked while providing a satisfying crunch. Packed with protein and calcium, this versatile recipe will impress your guests and elevate your culinary skills. Enjoy a tasty adventure in the kitchen!
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Ingredients
  

250g halloumi cheese

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Olive oil, for frying

Lemon wedges, for serving

Instructions
 

Prepare the Halloumi: Begin by slicing the halloumi cheese into approximately 1/2-inch thick slices. Use a paper towel to pat the slices dry thoroughly; this helps achieve a crispier crust by eliminating excess moisture.

    Set Up Your Breading Station: Create a three-bowl assembly line for breading the halloumi.

      - In the first bowl, combine the all-purpose flour with a pinch of salt and black pepper.

        - In the second bowl, whisk the eggs together with the Dijon mustard until homogenous.

          - In the third bowl, mix the panko breadcrumbs with garlic powder, smoked paprika, and a sprinkle of salt and pepper.

            Bread the Halloumi: Take one slice of halloumi and first coat it in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture, letting the excess drip off before finally coating it with the panko breadcrumb mixture, pressing down gently to ensure an even coating.

              Heat the Oil: In a large skillet, pour enough olive oil to cover the bottom of the pan to about 1/4 inch deep. Heat the oil over medium-high heat. It’s ready for frying when a small piece of breadcrumb sizzles upon contact.

                Fry the Halloumi: Carefully place the breaded halloumi slices into the hot oil in batches, ensuring not to overcrowd the pan. Fry each slice for 2-3 minutes on each side, or until they are golden brown and develop a crispy texture. Use tongs to gently flip them.

                  Drain and Garnish: Once they reach a beautiful golden color, transfer the fried halloumi to a plate lined with paper towels to drain any excess oil. Sprinkle chopped fresh parsley over the top for a pop of color.

                    Serve: Serve the crunchy panko crusted halloumi immediately while hot, accompanied by lemon wedges for a zesty squeeze. This dish can be enjoyed as a delicious appetizer or elegantly added to a fresh salad!

                      Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings