Fried Halloumi Bites

Crispy on the outside, gloriously squeaky and melty on the inside – these Fried Halloumi Bites are about to become your new appetizer obsession. The magic happens when that salty, firm cheese hits hot oil in its crispy cornmeal jacket, creating the perfect golden exterior that gives way to that distinctive halloumi chew. And that sweet-spicy honey drizzle? Game-changer.

What makes these bites truly special is the textural contrast. The stone-ground cornmeal creates a rustic, crunchy coating that stands up beautifully to the dense, chewy halloumi. Then comes that moment of genius – a drizzle of chile-spiked honey that brings sweet heat to counter the saltiness of the cheese. It’s that perfect bite that has everyone reaching for “just one more” until the plate is mysteriously empty.

Ingredients

For the halloumi bites:

• 16 oz. halloumi cheese, cut into approximately 1″ cubes
• 1 large egg
• 1/2 cup cornmeal, preferably stone-ground, plus more if needed
• 1/4 cup olive oil, plus more if needed

For the spicy honey drizzle:

• 1/4 cup honey
• 1/2 teaspoon chili garlic sauce (such as Huy Fong) or sriracha, more or less depending on spice preference

For garnish:

• Fresh basil leaves (optional)

Steps

1. Prepare the coating station: In a shallow bowl, beat the 1 large egg well until no streaks remain. In another shallow bowl, add the 1/2 cup cornmeal. Make sure your work surface allows enough space for the egg bowl, cornmeal bowl, and a plate for the coated cheese.
2. Coat the halloumi: Working with a few pieces at a time, dip each halloumi cube into the beaten egg, ensuring it’s completely coated. Allow excess egg to drip off (this prevents clumping in the cornmeal). Then roll each cube in the cornmeal, pressing gently to ensure all sides are evenly coated. Place on a large plate or baking sheet. If cornmeal becomes too wet during the process, add a bit more to maintain a dry coating.
3. Prepare the spicy honey: In a small bowl, mix the 1/4 cup honey with the 1/2 teaspoon chili garlic sauce until well combined. The honey should be at room temperature for easy drizzling – if it’s too thick, microwave for 5-10 seconds. Set aside while you cook the cheese.
4. Heat the oil: In a large heavy skillet (preferably cast iron for even heat distribution), heat the 1/4 cup olive oil over medium-high heat until shimmering but not smoking. To test if it’s ready, add a tiny pinch of cornmeal – it should sizzle immediately.
5. Fry the halloumi: Working in batches to avoid overcrowding (which would lower the oil temperature and result in soggy bites), carefully place several halloumi cubes in the hot oil. Cook for about 1 minute on each side, until golden brown and crispy. Look for a deep amber color – too light means not crispy enough, too dark means potentially bitter. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve immediately: While still warm, arrange the fried halloumi bites on a serving plate. Drizzle generously with the prepared spicy honey and scatter fresh basil leaves on top if desired. Serve right away – halloumi is best enjoyed hot when the exterior is crispy and the interior is soft and melty.

Smart Swaps

• Panko breadcrumbs instead of cornmeal for a lighter, airier crunch
• Mike’s Hot Honey instead of making your own spicy honey (use 2-3 tablespoons)
• Paneer or Queso Para Freir if you can’t find halloumi (both hold their shape when fried)
• Gluten-free breadcrumbs work perfectly for those with gluten sensitivity

Make It Diabetes-Friendly

• Replace honey with 2 tablespoons sugar-free maple syrup mixed with 1/4 teaspoon chili garlic sauce (reduces carbs by approximately 15g per serving)
• Use almond flour instead of cornmeal (reduces carbs by approximately 3g per serving)
• Serve with cucumber slices instead of crackers for a lower-glycemic pairing
• Limit portion to 3-4 bites per serving and pair with protein to reduce blood sugar impact

Pro Tips

• Pat the halloumi dry with paper towels before coating – moisture is the enemy of crispiness
• Don’t skip the paper towel draining step – it ensures the honey sticks rather than slides off
• These are best served immediately, but if needed, you can reheat in a 400°F (200°C) oven for 3-5 minutes to re-crisp (though they won’t be quite as perfect as fresh)
• For a party, you can coat the cheese up to 2 hours ahead and refrigerate until ready to fry