Strip the needles from 5 of the rosemary sprigs and finely chop them.

On a large plate, combine the chopped rosemary with the panko and season with a few cracks of pepper. Add the flour to another large plate and season with pepper. And in a medium shallow bowl, beat the eggs and season with pepper.

Slice the Halloumi into ½-inch-thick fry shapes. Gently pat them dry again. In small batches, coat the Halloumi in the flour, followed by the eggs, and then the rosemary panko. Continue with the remaining pieces of Halloumi.

Line a baking sheet with paper towels.

Heat the oil in a large skillet over medium heat. When the oil shimmers, add enough fries to comfortably fit in the pan without overcrowding and fry until golden, about 2 minutes per side. Use a slotted spoon to transfer the fries to the lined baking sheet and repeat with the remaining Halloumi.

Remove the needles from the remaining 3 rosemary sprigs and fry just until crisp, about 30 seconds.

Place the fries in a shallow bowl, top with the fried rosemary needles, and drizzle with the honey. Serve hot.