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To achieve the perfect crispy breaded halloumi fingers, the first step is to prepare the halloumi cheese properly. Start by cutting the halloumi into even slices, about 1/2 inch thick. This thickness is ideal; it allows for a satisfying cheese texture without becoming overly chewy. Use a sharp knife to ensure clean cuts, which will help the cheese retain its shape during cooking.

Crispy Breaded Halloumi Fingers

Looking for a delicious snack or appetizer? Try making crispy breaded halloumi fingers! This easy recipe highlights the unique flavor and texture of halloumi cheese, known for its high melting point, making it perfect for frying. With a golden, crunchy coating and a chewy interior, these halloumi fingers are ideal for parties or casual bites at home. Serve them with zesty lemon and your favorite dipping sauces for a delightful treat everyone will love!
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Ingredients
  

250g halloumi cheese

1/2 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup olive oil (for frying)

Fresh parsley (for garnish)

Lemon wedges (for serving, optional)

Instructions
 

Preparation of Halloumi: Slice the halloumi cheese into long, finger-shaped pieces, approximately 1 cm thick. Pat them dry with a paper towel to remove excess moisture, which will help them get crispy later.

    Set Up Breading Stations: Set up three shallow bowls. In the first bowl, add the all-purpose flour and season with salt and pepper. In the second bowl, beat the eggs until well combined. In the third bowl, mix the panko breadcrumbs with smoked paprika and garlic powder.

      Bread the Halloumi: Dip each halloumi slice first into the flour, ensuring it is fully coated. Shake off any excess flour. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the panko breadcrumb mixture, pressing gently to adhere the breadcrumbs to the halloumi.

        Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering. To test if the oil is ready, drop a few breadcrumbs into the oil; they should sizzle and bubble.

          Fry the Halloumi: Carefully place the breaded halloumi fingers in the hot oil. Fry in batches to avoid overcrowding the pan, cooking for about 2-3 minutes on each side or until golden brown and crispy.

            Drain and Serve: Once crisp, transfer the halloumi fingers to a paper towel-lined plate to drain any excess oil. Garnish with chopped fresh parsley.

              Enjoy: Serve immediately with lemon wedges on the side for a fresh burst of flavor. These crispy halloumi fingers make a wonderful appetizer or snack!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings