Description
Crispy Chili Honey Halloumi Bites
Halloumi, known as the “squeaky cheese,” originates from Cyprus and is made from goat’s and sheep’s milk. This cheese’s high melting point makes it perfect for frying or grilling. Our crispy halloumi bites, coated in a crunchy cornflake mix and drizzled with spicy honey glaze, make for an irresistible appetizer that blends savory, cheesy goodness with a hint of sweetness!
2 8-oz. Halloumi or Feta Blocks, cubed
2 Eggs, beaten
2 ½ cups Cornflakes, crushed
½ cup Grated Parmesan
2 tbsp Sesame Seeds
1 ½ tsp Sweet Paprika
3 tbsp Olive Oil
1/3 cup Honey
1 ½ tsp Chili Pepper Flakes
Directions:
1. Preheat oven to 450°F. Line a baking sheet with parchment.
2. Dip cheese cubes in egg, coat with cornflake mixture.
3. Drizzle with olive oil and bake for 10-15 mins.
4. Heat honey and chili flakes, then drizzle over bites.
Prep Time: 10 mins
Kcal: 150 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect bites every time. First, pat the cubed halloumi completely dry with paper towels; this is crucial for the coating to stick. In one shallow bowl, place the beaten eggs. In another, combine the crushed cornflakes, grated Parmesan, sesame seeds, and sweet paprika, mixing thoroughly. Working with one piece at a time, dip a halloumi cube into the egg, letting excess drip off, then roll it firmly in the cornflake mixture, pressing gently to ensure an even, generous coat. Place each coated cube on your parchment-lined baking sheet. Once all are coated, drizzle the olive oil evenly over the top. Bake on the middle rack for 10-15 minutes, or until the coating is deep golden brown and crispy.
While the bites bake, make the glaze. In a small saucepan over low heat, warm the honey and chili flakes together for 3-4 minutes, stirring frequently, until the honey is thin and fragrant. Do not boil. Once the bites are out of the oven, immediately drizzle the warm chili honey over them using a spoon or a small squeeze bottle for control.
Serving Suggestions
Serve these halloumi bites immediately while hot and crispy. They are fantastic as a standalone appetizer with toothpicks for easy grabbing. For a fuller spread, pair them with a cool, creamy dip like tzatziki or a garlic aioli to balance the heat. They also make an excellent topping for a fresh green salad or a grain bowl, adding a satisfying crunch and protein. For a party platter, arrange them alongside other Mediterranean-inspired items like olives, cured meats, and pita bread.
How-to Summary
Cube and dry halloumi. Create a coating station with beaten eggs and a mix of crushed cornflakes, Parmesan, sesame seeds, and paprika. Coat each cube in egg, then the crunchy mix. Bake at 450°F for 10-15 mins after drizzling with oil. Simultaneously, warm honey and chili flakes for a simple glaze. Drizzle the spicy honey over the hot bites and serve immediately.
Frequently Asked Questions
Can I make these ahead of time? You can prepare the coating and mix the dry ingredients ahead, but coat and bake just before serving to maintain maximum crispiness.
Can I use an air fryer? Yes. Cook at 400°F for 8-10 minutes, shaking the basket halfway through, until golden and crispy.
My coating isn’t sticking. What went wrong? The most common cause is insufficiently dried halloumi. Ensure you pat the cubes very dry before dipping. Also, press the coating mix on firmly.
Is there a substitute for cornflakes? Panko breadcrumbs make an excellent, equally crunchy alternative. For a gluten-free option, use certified gluten-free panko.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat in an oven or toaster oven at 375°F for 5-7 minutes to re-crisp; the microwave will make them soggy.
Common Mistakes to Avoid
Avoid using halloumi straight from the brine without drying it—excess moisture prevents coating adhesion and causes sogginess. Do not overcrowd the baking sheet, as this leads to steaming instead of crisping. Resist the urge to move the bites around while baking; let them form a solid crust first. When making the glaze, do not overheat the honey, as boiling can cause it to burn or become bitter. Finally, do not add the glaze too early, or it will make the coating lose its crunch.
Conclusion
These Crispy Chili Honey Halloumi Bites are a guaranteed crowd-pleaser, masterfully combining salty, crispy, sweet, and spicy elements. The simple technique of coating and baking delivers impressive results perfect for any gathering. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality appetizer with ease. Enjoy the delicious contrast of textures and flavors in every bite.