Halloumi Bites: The Snack I Can't Stop Making (No, Seriously)

Alright, so here’s the thing—if you’ve never tried crispy halloumi bites with honey lemon drizzle, you’ve absolutely missed a trick. The first time I made these was at my mate Ella’s garden party. It was one of those days where the sun pretends it’s going to stick around (spoiler: it didn’t), and I needed a snack that was going to win people over fast. Halloumi, as it turns out, is basically the cheese world’s answer to a perfectly cooked chip: crispy on the outside, gooey-ish inside, and, let’s be honest, it squeaks. And who doesn’t love food that squeaks? Anyway, these went so fast I barely got one, so now I make extra—learned the hard way.

Why You'll Love These (No, Really)

I whip these out whenever I want to look like I’ve got my life together, or at least, like I can make a snack that actually tastes good. My family goes absolutely bonkers for them—my brother once tried to hide the bowl in his room (I found it, obviously). And sometimes I make them just because I want something salty and crunchy with my Friday night G&T. (Can you blame me?) If you’re the type who gets stressed about deep frying, don’t worry. I did too, but honestly, the shallow fry method is pretty chill. And if you’re not into cheese… well, actually, I don’t know what to tell you. Maybe try these anyway and see if you convert.

What You'll Need (Plus My Lazy Substitutions)

250g halloumi cheese (any brand, though my gran swore by the sheep’s milk kind—let’s be real, whatever’s on sale is fine)
½ cup plain flour (I’ve used cornflour before when I ran out—works a treat, or you can even mix both if you’re feeling wild)
1 large egg, beaten (but if you’re vegan, a splash of oat milk with a pinch of turmeric for colour kinda does the trick, though it’s obviously not the same)
¾ cup panko breadcrumbs (or regular ones, or smashed up cornflakes! Honestly, the panko is just a bit crunchier)
Vegetable oil for frying (sunflower, canola, even olive oil if you fancy—but not extra virgin, that stuff’s for salads)
2 tablespoons honey (any runny honey, but once I used maple syrup and it was, well, different... in a good way!)
1 lemon, zest and juice (or bottled lemon juice if you must, but fresh is tangier)
Pinch of chili flakes (optional, but I like a little kick)

How To Make 'Em (With a Few Tangents)

Prep the halloumi: Cut the block into bite-sized cubes or sticks—no need to get a ruler out. If some pieces look odd, who cares? It all gets eaten.
Get your dredging station ready: Set up three bowls—flour in one, beaten egg in the next, panko in the last. This step makes you feel like you’re on a cooking show, I swear.
Coat the cheese: Dunk each halloumi piece in flour (it’ll look powdery—don’t worry), then into the egg (messy fingers ahead), then roll in the breadcrumbs. Quick tip: use one hand for wet and one for dry or you’ll end up looking like you wrestled a dough monster.
Heat your oil: Splash about 1cm of oil in a frying pan—medium-high heat. Test it by dropping in a breadcrumb. If it sizzles, you’re good; if not, wait a bit. (This is where I usually sneak a test bite of un-fried halloumi. Raw cheese? Don’t judge me.)
Fry in batches: Don’t overcrowd the pan or you’ll get sad, soggy cheese. About 2 mins per side, or until golden and crispy. Flip with tongs—unless you’re a chopsticks wizard, then by all means.
Drain & keep warm: Pile the bites onto kitchen paper to soak up extra oil. Or newspaper, if you’re like my dad. Just not your tax forms.
Make the drizzle: In a small bowl, stir together honey, lemon zest, lemon juice, and chili flakes. If you want it runnier, microwave for 10 seconds. On second thought, sometimes I just drizzle the honey straight on—depends how lazy I feel.
Serve up: Pile everything onto a big plate, drizzle generously, and watch them disappear. (And don’t forget to save a couple for yourself. Rookie mistake!)

Random Notes from My Kitchen Disasters

Once tried to air fry these—uh, not a vibe. The cheese just sort of exploded.
If your halloumi is super salty, soak it in water for 10 mins before starting. But honestly, I like it salty.
Panko breadcrumbs make everything crunchier, but if you only have normal ones, toast them in a dry pan first for extra crunch.

How I've Played Around With This Recipe

Threw some sesame seeds in with the breadcrumbs once—was amazing.
Tried lime instead of lemon. Not bad, but I’m team lemon.
Tried using agave instead of honey. Just... not for me, maybe you’ll like it?

No Fancy Equipment? No Problem

All you really need is a frying pan. If you don’t have tongs, just use a fork. I once used a spatula and honestly, it worked fine but things went flying across the kitchen. (Maybe don’t do that if you’re wearing a white shirt.)

Crispy Halloumi Bites with Honey Lemon Drizzle

Storing Leftovers (If You Have Any)

Okay, full disclosure—these never last more than a day in my house, but if you do have leftovers, chuck them in an airtight container in the fridge. They’re still decent cold, but I think they taste better zapped in the oven for 5 mins. Don’t microwave—unless you want chewy cheese.

How I Like to Serve These

I pile them onto a plate with extra lemon wedges and a sprig of mint (because I think it looks posh, even though no one eats the mint). Sometimes we have them with a big Greek salad on the side or as a pre-dinner nibble with drinks. My niece dips them in ketchup, which is… well, a choice.

Lessons Learned (a.k.a. Stuff Not To Do Again)

Once tried rushing the frying and turned the cheese into rubber. Patience is a virtue.
Don’t skip the draining step. Greasy cheese is just not it.
If you’re using bottled lemon juice, go easy. Fresh is best, but bottled can be mega sour.

Bit of a Sidebar…

By the way, if you want to really up your cheese game, you can check out Serious Eats’ halloumi guide (I learned a thing or two), or for sourcing the good stuff, The Cheesemonger delivers some wild artisan options. Just saying.

FAQ (Real Questions, Real Answers)

Can I bake these instead of frying?
Yep, you can. They won’t get quite as crispy (in my opinion), but 220°C for 15-20 mins usually does it. Flip halfway.
Is there a gluten-free way?
Actually, yes—use cornflour and gluten-free breadcrumbs (or just crushed-up rice crackers, which are surprisingly good!)
What’s the best oil for frying?
I use vegetable or sunflower oil—just don’t use extra virgin olive oil, it gets bitter and weird. Learnt that the hard way.
Can I prep these ahead?
You can coat them and keep in the fridge for a few hours. I wouldn’t fry ahead, though—they lose the crunch.
Why’s my cheese leaking?
Ah, you probably cooked them a tad too long, or your oil was too hot. Don’t worry, happens to the best of us.

Crispy Halloumi Bites with Honey Lemon Drizzle