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Halloumi cheese hails from Cyprus, where it has been enjoyed for centuries. Traditionally made from a mixture of goat and sheep milk, this semi-hard cheese is renowned for its high melting point, which enables it to be grilled or fried without losing its shape. The flavor of halloumi is distinctively salty and slightly tangy, with a firm, chewy texture that has made it a staple in Mediterranean cuisine.

Crispy Breaded Halloumi Fingers

Indulge in the delightful experience of making Crispy Breaded Halloumi Fingers, the perfect snack for cheese lovers! These mouthwatering treats feature the rich, salty flavor of halloumi with a satisfying crunch. Ideal as an appetizer for gatherings or a cozy night in, they are easy to prepare and sure to impress. Pair them with fresh lemon wedges and a sprinkle of herbs for an elevated presentation. Discover the joy of this crispy delight that suits both vegetarians and cheese enthusiasts!
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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: Cut the halloumi cheese into thick fingers, about 1 cm wide. This will give each piece a satisfying bite while ensuring it cooks evenly.

    Prepare the Breading Station: Set up a three-part breading station. Place the flour in one shallow dish and season it with a pinch of salt and pepper. In a separate bowl, whisk the eggs until combined. In a third shallow dish, mix the panko breadcrumbs with smoked paprika, garlic powder, dried oregano, and a bit more salt and pepper to taste.

      Bread the Halloumi: Take each halloumi finger and coat it in flour, ensuring it's evenly covered. Shake off any excess flour, then dip it into the beaten eggs, letting any excess run off. Finally, roll the halloumi finger in the spiced panko breadcrumbs, pressing gently to ensure the breadcrumbs stick well. Repeat until all pieces are coated.

        Heat the Oil: In a large skillet, pour enough oil to cover the bottom of the pan (about 1/4 inch deep). Heat over medium-high heat until shimmering but not smoking. To test, you can drop a few breadcrumbs into the oil; if they sizzle, you’re ready to fry.

          Fry the Halloumi: Carefully place a few breaded halloumi fingers in the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining halloumi fingers.

            Serve: Arrange the crispy halloumi fingers on a serving platter. Serve hot with fresh lemon wedges for squeezing over the top. Optionally, sprinkle with fresh herbs for added flavor and garnish.

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