Crispy Breaded Halloumi Fingers

🥘 Ingredients

• panko breadcrumbs 3/2 cups
• smoked paprika ½ tsp
• garlic powder ¼ tsp
• chopped parsley 2 tsp
• halloumi 250 g
• flour 1/2 cups
• large eggs 2
• vegetable oil 1/4 cups

Prep

1. 1

   For the ingredients to create a, mix panko breadcrumbs , smoked paprika , garlic powder , chopped parsley
2. 2

   Pat the halloumi cheese dry with paper towels and cut into uniform sticks about 1 inch wide and 3 inches long.
3. 3

   Place the sticks on a plate, sprinkle lightly with salt and pepper and let them rest for five minutes
4. 4

   Arrange three shallow bowls: one with flour , one with lightly beaten large eggs , and the third with the seasoned breadcrumb mixture.

Coating the Halloumi

1. 1

   Roll each halloumi stick in the flour, shaking off any excess.
2. 2

   Dip the flour‑coated sticks into the beaten eggs, ensuring each piece is fully covered.
3. 3

   Transfer the sticks to the breadcrumb bowl, pressing gently to embed the crumbs on all sides.
4. 4

   Lay the coated sticks on a parchment‑lined tray and let them sit for 5‑7 minutes. This short rest allows the coating to set, reducing the chance of crumbs falling off in the pan.

Frying & Finishing

1. 1

   Heat vegetable oil in a large skillet over medium‑high heat. Gently place the halloumi sticks in a single layer, being careful not to overcrowd the pan. Fry for 2‑3 minutes per side, watching for a deep golden hue.
2. 2

   Once crisp, transfer the sticks to a baking sheet and finish in a pre‑heated Fan 200°C oven for 5 minutes.