Hot Honey Halloumi (Printable Version)

Golden halloumi slices fried crisp, drizzled with spicy-sweet honey glaze and fresh parsley.

# What You'll Need:

→ Cheese

01 - 8 oz halloumi cheese, sliced into ½ inch thick pieces

→ For Frying

02 - 2 tablespoons olive oil

→ Hot Honey

03 - 3 tablespoons honey
04 - 1 to 2 teaspoons hot sauce (sriracha or chili flakes), adjust to taste
05 - ½ teaspoon lemon juice

→ Garnish (optional)

06 - 1 tablespoon fresh parsley, chopped
07 - Lemon wedges for serving

# How To Make It:

01 - Pat halloumi slices dry with paper towels to remove excess moisture.
02 - Warm olive oil in a non-stick skillet over medium-high heat.
03 - Place halloumi slices in a single layer and fry 2 to 3 minutes on each side until golden and crispy.
04 - Combine honey, hot sauce, and lemon juice in a small bowl until thoroughly blended.
05 - Transfer fried halloumi to a plate, drizzle evenly with hot honey mixture, garnish with parsley, and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Halloumi's high melting point means it gets gorgeously crispy without losing its shape, giving you that unexpected contrast in every bite.
  • Hot honey is the kind of condiment that makes people pause mid-conversation to ask what they're tasting.
  • It takes less time than waiting for toast to pop up, yet feels like you've made something restaurant-worthy.
  • Works as a snack, appetizer, or side dish—there's no wrong moment to make it.
02 -
  • If your halloumi starts to bubble and look deflated instead of crispy, your heat wasn't high enough from the start—it's a learning-by-doing situation, but now you know to crank it up next time.
  • Don't skip the drying step, no matter how impatient you feel; wet cheese will never get that satisfying crust.
  • Timing matters—serve this immediately while the cheese is still hot and the outside is still snappy, because it hardens as it cools.
03 -
  • Non-stick skillets are worth their price for this dish; regular pans make the cheese stick, and you'll spend more time scraping than enjoying.
  • If you can't find halloumi, feta works in a pinch, though it'll be softer and needs more care—lower heat and less frying time.
Return