Stir together the Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl. Cover and refrigerate for at least 15 minutes so the garlic flavor can develop.
Pat the halloumi dry with paper towels, then cut it into fry-shaped sticks about ½ inch thick. Keeping the pieces similar in size helps them cook evenly.
Set out three shallow bowls. Mix the flour, Italian seasoning, smoked paprika, and black pepper in one bowl. Place the beaten eggs in the second and combine the panko with salt in the third.
Dip each halloumi stick into the seasoned flour, shaking off the excess. Dip it into the beaten egg, let the extra drip away, then press it firmly into the panko until completely coated.
Pour the oil into a large skillet and heat over medium-high heat until it reaches about 350°F. If you don't have a thermometer, a small piece of bread should turn golden in roughly 15 seconds.
Fry the halloumi in small batches for about 1–2 minutes per side, turning carefully, until the coating is crisp and golden. Transfer the fries to a paper towel-lined plate to drain.
Arrange the hot halloumi fries on a serving platter and serve with the chilled garlic yogurt dip. Enjoy while the coating is crisp and the cheese is warm and soft
