Oven Fried Halloumi Bites with Hot Honey

Name: Oven Fried Halloumi Bites with Hot Honey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 large eggs, beaten; 2 (8 ounce) blocks halloumi cheese, cubed; 1 cup Panko bread crumbs; 1/2 cup grated parmesan; 3 tablespoons sesame seeds; 1/2 teaspoon paprika; black pepper; extra virgin olive oil; 1/3 cup honey; red pepper flakes

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Oven-baked halloumi cubes coated in a crispy panko-sesame-parmesan crust and finished with spicy hot honey. The cheese stays warm and salty inside while the outside turns golden and crunchy at 425°F.

Oven Fried Halloumi Bites with Hot Honey

Total

35 min

Servings

8

Recipe Source

View original recipe

From Half Baked Harvest

10 Ingredients

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Instructions

1
1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.3. Whisk the eggs in a bowl, add the halloumi and toss to coat. In a separate bowl, combine the panko, parmesan, sesame seeds, paprika, and a pinch of pepper. 4. Remove each piece of halloumi from the eggs, and dredge through the crumbs, tossing to coat. Place on the prepared baking sheet. Repeat until all the halloumi has been used. Make sure not to crowd your pan. Lightly drizzle the halloumi with olive oil. Bake for 10-12 minutes, then flip and bake another 10 minutes, until golden and crisp all around. 5. Meanwhile, combine the honey and a big pinch of chili flakes and sea salt. 6. Serve the halloumi warm, drizzled with the hot honey. I love a side of ketchup as well!

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Tips & Notes

Pro tips

Dredge each halloumi cube thoroughly in beaten egg so the panko coating adheres evenly; underdried pieces will slide off during baking.
Don't skip the sesame seeds—they add nuttiness and prevent the coating from becoming one-dimensional.
Space halloumi bites at least 1 inch apart on the parchment so heat circulates and the bottoms crisp evenly.
Drizzle hot honey just before serving; if left to sit, the coating will absorb moisture and lose its crunch.

Substitutions

Panko bread crumbs → regular bread crumbs (result will be less crispy, reduce quantity by 1/4 cup)
Sesame seeds → poppy seeds or crushed pistachios (flavor changes but texture similar)
Parmesan → pecorino romano (saltier, use same amount)

Storage & make-ahead

Store cooled bites in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–8 minutes to restore crispness.

Equipment

baking sheet · parchment paper

Common Questions

Can I make these ahead of time?

Yes. Coat and arrange the halloumi on the baking sheet up to 4 hours before baking, then refrigerate. Bake directly from cold at 425°F—add 2–3 minutes if needed.

What is the best way to reheat leftover halloumi bites?

Reheat in a 350°F oven for 5–8 minutes until the coating is crisp again. Avoid microwaving, which softens the crust.

Can I use a different cheese?

Halloumi is ideal because it has a high melting point and won't melt completely when baked. Feta or mozzarella cubes will not hold their shape as well.

How hot should the hot honey be?

Gently warm the honey with red pepper flakes in a small pan over low heat for 1–2 minutes before drizzling. It should be warm enough to carry the heat from the flakes without burning.

How do I know when they're done baking?

Bake at 425°F for 10–12 minutes until the coating is golden brown and crispy. The halloumi should feel firm but will be warm and slightly soft inside.