Panko haloumi fries are golden, crunchy sticks of salty cheese with a squeaky, melting middle, served with a cool garlic yogurt dip.
The cheese is cut into fries, coated in flour, egg, and a seasoned breadcrumb mixture, then fried in hot oil in small batches, which makes a fast appetizer or snack.
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Why This Panko Haloumi Fries Recipe Works
Haloumi holds its shape under heat, so the sticks stay intact in the oil instead of melting away. Patting them mostly dry before coating helps the flour grab on and keeps the crust from sliding off.
The three step coating of flour, egg, and breadcrumbs builds a thick, crunchy shell. The crumbs are seasoned with Italian herbs, smoked paprika, and white pepper, and no salt is added because the cheese is already salty.
The garlic yogurt dip is made first so it can rest while you cook. Its cool, tangy flavor with a little lemon cuts through the richness of the fried cheese, so each bite feels balanced.
Ingredients for Panko Haloumi Fries
- 12 oz haloumi, from 2 blocks of 6 oz each, cut into fries
- 2 cups canola oil, for frying
- 2 large eggs, whisked
- 1/2 cup all purpose flour
- 1 tbsp Italian herbs
- 1 tbsp smoked paprika, or regular paprika
- 1 tsp ground white pepper, or black pepper
- 1 cup panko breadcrumbs, or regular breadcrumbs
- 1/2 cup plain Greek yogurt
- 1 clove garlic, finely grated
- 1/2 tsp lemon juice, or white vinegar
- 1 tsp extra virgin olive oil
- 1/8 tsp kosher salt, for the dip
Haloumi. This firm, brined cheese can be fried without melting, and it gives each fry a salty, squeaky bite.
Panko. Japanese style breadcrumbs make an extra crisp coating, and regular breadcrumbs work if that is what you have.
Smoked paprika and herbs. Smoked paprika adds color and gentle smokiness, and Italian herbs and white pepper season the crust.
Greek yogurt. Thick Greek yogurt forms the base of the dip, and fresh garlic and lemon give it tang.
Canola oil. A neutral oil lets the cheese flavor come through and handles the frying temperature well.
How to Make Panko Haloumi Fries
1. Make the dip. Stir the garlic, Greek yogurt, lemon juice, olive oil, and salt together in a bowl, then set it aside for at least 20 minutes so the flavors develop.
2. Cut the cheese. Slice the haloumi into fries about 1/2 inch thick.
3. Dry the fries. Pat the sticks mostly dry with a clean tea towel so the coating clings.
4. Set up the stations. Put the eggs in one bowl and the flour in another, and stir the panko with the Italian herbs, smoked paprika, and white pepper in a third.
5. Coat the fries. Dip each stick in the flour and shake off the extra, then in the egg and let the excess drip off, and finally press it into the panko mixture. Set the coated sticks on a tray.
6. Heat the oil. Warm the oil in a medium saucepan over high heat until it reaches 350 degrees F.
7. Fry in batches. Fry 5 sticks at a time for about 1 1/2 minutes, until golden and crisp.
8. Drain and serve. Lift the fries onto a tray lined with paper towels, repeat with the rest, and serve hot with the dip.
How to Serve Panko Haloumi Fries
Pile the fries on a platter with the garlic yogurt dip in the middle and serve them straight away while the crust is crisp. They sit nicely beside crispy homemade fries on a snack board, or next to a bowl of Italian house salad for a lighter meal. A second dip such as whipped feta dip with honey makes the spread even more fun, and strawberry pineapple mojitos go well with the salty cheese.
How to Store and Reheat Panko Haloumi Fries
These fries are ideal when eaten right after frying. Cool any leftovers within 2 hours and refrigerate them in an airtight container for up to 2 days, without freezing. Reheat in a hot oven at 400 degrees F or an air fryer until hot and crisp, and keep the dip in the refrigerator in its own container.
Tips and Variations for Panko Haloumi Fries
Add heat. Try cayenne pepper in the breadcrumb mixture for a spicy kick.
Use a thermometer. Use a thermometer to hold the oil at the right temperature for frying.
Go gluten free. Swap the flour and breadcrumbs for gluten free alternatives if you need to.
Do not skip drying. Pat the cheese dry so the flour sticks and the crust stays on.
Fry in small batches. Cooking 5 sticks at a time keeps the oil temperature steady.
Skip the extra salt. Haloumi is already salty, so the coating needs none.
Rest the dip. Make the dip first and let it sit while you prepare the fries.
Food safety. Wash your hands and tools after handling the raw egg coating, and see the Montana State University egg safety fact sheet for general egg handling advice.
Frequently Asked Questions About Panko Haloumi Fries
Can I bake panko haloumi fries instead of frying them?
This method is built around frying, since the hot oil sets the crust quickly. Baking gives a softer coating.
What is the ideal cheese for panko haloumi fries?
Haloumi is the right choice because it holds its shape in hot oil instead of melting away.
Can I prepare panko haloumi fries ahead of time?
You can make the dip and coat the sticks ahead, then fry just before serving. Fried fries lose their crunch as they sit.
What can I use instead of Italian herbs?
A mix of dried oregano and basil makes a good stand in.
Why is there no salt in the coating?
Haloumi is naturally salty, so extra salt would make the fries too salty.
Panko Haloumi Fries with Garlic Yogurt Dip
Equipment
- Medium saucepan
- Thermometer
- Three shallow bowls
Ingredients
Main Ingredients
- 12 oz haloumi from 2 blocks of 6 oz each, cut into 1/2 inch fries
- 2 cup canola oil for frying
- 2 large eggs whisked, for the coating
- ½ cup all purpose flour for the coating
- 1 tbsp Italian herbs for the coating
- 1 tbsp smoked paprika or regular paprika, for the coating
- 1 tsp ground white pepper or black pepper, for the coating
- 1 cup panko breadcrumbs or regular breadcrumbs, for the coating
- ½ cup plain Greek yogurt for the dip
- 1 cloves garlic finely grated, for the dip
- ½ tsp lemon juice or white vinegar, for the dip
- 1 tsp extra virgin olive oil for the dip
- ⅛ tsp kosher salt for the dip
Instructions
Cooking
- Mix the dip. Combine the yogurt, garlic, lemon juice, olive oil, and salt and rest it for at least 20 minutes.
- Cut and dry. Cut the haloumi into 1/2 inch fries and pat them mostly dry.
- Coat. Roll each stick in flour, then egg, then the seasoned panko, pressing so the crumbs stick.
- Fry. Heat the oil to 350 degrees F and fry 5 sticks at a time for about 1 1/2 minutes until golden.
- Drain and serve. Drain on paper towels and serve hot with the dip.
