Go Back
Halloumi cheese, a semi-hard, unripened cheese made from a mixture of goat's and sheep's milk, has captured the hearts—and taste buds—of food enthusiasts around the globe. Known for its unique texture and high melting point, halloumi has become a staple in Mediterranean cuisine. This cheese boasts a distinctive squeaky quality when bitten into, making it a favorite for grilling or frying. Its mild, salty flavor pairs beautifully with various herbs and spices, allowing it to shine in a multitude of dishes.

Crispy Breaded Halloumi Fingers

Discover the delicious world of crispy breaded halloumi fingers with this easy recipe! Made from the delightful semi-hard halloumi cheese, these crunchy snacks pack a savory punch and have a unique texture that melts in your mouth. Perfect as an appetizer or a light meal, they are simple to prepare, making them ideal for both novice cooks and seasoned chefs. Serve them with your favorite dips like tzatziki or spicy mayo for an irresistible treat that will impress family and friends!
Print Recipe Pin Recipe

Ingredients
  

250g halloumi cheese

1/2 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp dried oregano

Salt and pepper, to taste

Oil for frying (vegetable or olive oil)

Fresh lemon wedges, for serving

Optional: Fresh herbs (like parsley) for garnish

Instructions
 

Prep the Halloumi: Slice the halloumi cheese into thick fingers approximately 1 cm wide. This size not only ensures a satisfying texture but also allows for even cooking throughout.

    Prepare the Breading Station: Create a breading station with three shallow dishes:

      - In the first dish, add the flour and season it lightly with salt and pepper.

        - In the second bowl, crack the eggs and whisk them together until well combined.

          - In the third dish, combine the panko breadcrumbs with smoked paprika, garlic powder, dried oregano, and a pinch of salt and pepper. Mix thoroughly to ensure an even distribution of spices.

            Bread the Halloumi: Working with one halloumi finger at a time, first coat it in the seasoned flour, shaking off any excess to avoid clumps. Next, dip the floured halloumi into the beaten eggs, allowing any surplus to drip back into the bowl. Finally, roll the piece in the flavored panko mixture, pressing it gently to ensure it adheres well. Set aside and repeat this process until all halloumi fingers are nicely breaded.

              Heat the Oil: In a large skillet, add enough oil to cover the bottom about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers but does not smoke. To test readiness, drop a few breadcrumbs into the oil; if they sizzle instantly, the oil is at the perfect temperature for frying.

                Fry the Halloumi: Carefully add a few of the breaded halloumi fingers into the hot oil, ensuring they aren't overcrowded to promote even frying. Fry for approximately 2-3 minutes on each side, or until they develop a golden-brown color and a crispy texture. Use a slotted spoon to transfer the fried fingers to a paper towel-lined plate to absorb excess oil. Continue frying the remaining halloumi fingers.

                  Serve: Arrange the crispy halloumi fingers on a beautiful serving platter. Serve them hot alongside fresh lemon wedges, allowing guests to squeeze fresh juice over the top for an added burst of flavor. For an optional touch, garnish with freshly chopped herbs like parsley for a vibrant finish.

                    Prep Time, Total Time, Servings: 15 mins | 20 mins | 4 servings

                      - Presentation Tips: Consider serving the halloumi fingers with a small dish of dipping sauce, such as a yogurt or spicy mayo, for an extra kick!