These Crispy Halloumi Bites with Chili Honey are golden, pan-seared cheese cubes drizzled with a sweet-and-spicy honey glaze. Perfect for entertaining, mezze platters, or snack boards, they offer an irresistible mix of salty, creamy, crispy, and sticky-sweet.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsMakes 20–24 bites
For the Halloumi Bites
8 oz halloumi cheese, cut into ¾-inch cubes or batons
1 tbsp cornstarch (optional, for extra crispiness)
1 tbsp olive oil or neutral oil, for frying
Fresh ground black pepper
For the Chili Honey
¼ cup honey
1 tsp red chili flakes (adjust to taste)
1 tsp apple cider vinegar or lemon juice (optional, for balance)
Garnish
Fresh thyme leaves, mint, or chopped parsley
Extra chili flakes or cracked pepper
Prep the Halloumi
1
Pat halloumi dry with paper towels.
Toss cubes lightly in cornstarch for a golden crust (optional).
Season with a bit of black pepper.
Pan-Fry the Halloumi
2
Heat oil in a nonstick skillet over medium-high heat.
Add halloumi in batches, spacing out pieces to avoid crowding.
Sear 1–2 minutes per side until golden and crispy.
Remove to a paper towel-lined plate.
Make the Chili Honey
3
In a small saucepan or bowl, gently warm honey with chili flakes and vinegar (if using) for 1–2 minutes.
Let infuse slightly while halloumi cools.
Assemble and Serve
4
Arrange halloumi on a platter or skewered on toothpicks.
Drizzle generously with warm chili honey.
Garnish with herbs and extra chili if desired.
Serve warm — ideally within 10 minutes for best texture!
Pairing Suggestions
Tips & Notes
6
Halloumi type matters: Use a firm, high-quality brand that doesn’t melt too easily (some supermarket versions are softer).
No cornstarch? Skip it — halloumi will still crisp up nicely on its own when dry.
Make it spicy-sweet: Adjust chili levels to suit your heat tolerance. For extra flair, stir in smoked paprika or chipotle powder.
Serving style: Serve on mini skewers, in paper cones, or stacked on a modern platter with drizzle poured tableside.
Ingredients Makes 20–24 bites
For the Halloumi Bites
8 oz halloumi cheese, cut into ¾-inch cubes or batons
1 tbsp cornstarch (optional, for extra crispiness)
1 tbsp olive oil or neutral oil, for frying
Fresh ground black pepper
For the Chili Honey
¼ cup honey
1 tsp red chili flakes (adjust to taste)
1 tsp apple cider vinegar or lemon juice (optional, for balance)
Garnish
Fresh thyme leaves, mint, or chopped parsley
Extra chili flakes or cracked pepper
Directions Prep the Halloumi
1
Pat halloumi dry with paper towels.
Toss cubes lightly in cornstarch for a golden crust (optional).
Season with a bit of black pepper.
Pan-Fry the Halloumi
2
Heat oil in a nonstick skillet over medium-high heat.
Add halloumi in batches, spacing out pieces to avoid crowding.
Sear 1–2 minutes per side until golden and crispy.
Remove to a paper towel-lined plate.
Make the Chili Honey
3
In a small saucepan or bowl, gently warm honey with chili flakes and vinegar (if using) for 1–2 minutes.
Let infuse slightly while halloumi cools.
Assemble and Serve
4
Arrange halloumi on a platter or skewered on toothpicks.
Drizzle generously with warm chili honey.
Garnish with herbs and extra chili if desired.
Serve warm — ideally within 10 minutes for best texture!
Pairing Suggestions
Tips & Notes
6
Halloumi type matters: Use a firm, high-quality brand that doesn’t melt too easily (some supermarket versions are softer).
No cornstarch? Skip it — halloumi will still crisp up nicely on its own when dry.
Make it spicy-sweet: Adjust chili levels to suit your heat tolerance. For extra flair, stir in smoked paprika or chipotle powder.
Serving style: Serve on mini skewers, in paper cones, or stacked on a modern platter with drizzle poured tableside.
Crispy Halloumi Bites with Chili Honey
