Just when you thought our bff halloumi couldn’t get any better, this time we’re treating it with a little extra love by pan frying with panko breadcrumbs to make it CRISPY. Now it’s crispy, ooey gooey salty goodness. And just like that, life as we know it just got a little bit better.
I’ve used a simple dredging technique to coat the cheese. A quick pass through some flour, following by a dip in the whisked egg, before a final coat of light and airy panko breadcrumbs. Any breadcrumb will do of course, but panko is near and dear to my heart because it gets satisfyingly crisp. Prep the entire batch before you get the oil heated, because once you start, it all happens super fast. In fact, prep everything you need (salsa, sauce, set the table, everything) because you’re going to want to eat the cheese while it’s still hot.
Once your oil is hot enough – I usually test it by throwing in a few breadcrumbs to see of they sizzle – your cheese will only need about 30-40 seconds per side. See what I mean? QUICK. Transfer to a paper towel and start the next batch. If you do make these in advance, to reheat and crisp them up, transfer them to a baking sheet and bake them for about 5 minutes in a 400F oven (until they start sizzling again).
The salsa is in such drastic contrast to the salty cheese – it’s hard to imagine anything going together as well as this. Just a total rager in your mouth. And of course, taco night is always a hit around our homes, because it’s easy for selective eaters to pick and choose just what they want in theirs. I would also serve a side of plain pineapple and slice up the remaining red bell pepper to be considerate of heat sensitive palates.
Now off you go to enjoy this life changing discovery