Method
These crispy halloumi bites are golden on the outside, soft and salty on the inside, and paired with a sweet chilli dip for the perfect appetiser, party snack, or sharing plate.
1. Prepare the halloumi
Pat the halloumi dry with kitchen paper and cut it into bite-sized cubes, approximately 2-3cm in size.
2. Prepare the coating stations
Place the flour, smoked paprika, and garlic granules in a shallow bowl and mix together.
Place the beaten egg in a second bowl.
Place the panko breadcrumbs in a third bowl.
3. Coat the halloumi
Dip each piece of halloumi into the flour mixture, ensuring it is fully coated.
Next, dip it into the beaten egg.
Finally, coat it evenly in the panko breadcrumbs.
Place the coated pieces on a plate.
4. Make the dip
In a small bowl, mix together:
120g sweet chilli sauce
1tsp lime juice
Set aside for serving.
5. Cook the halloumi
Heat 2tbsp vegetable oil in a large frying pan over medium heat.
Add the coated halloumi bites in a single layer and cook for 2-3 minutes per side, turning regularly until golden brown and crispy all over.
6. Drain
Transfer the cooked halloumi bites to a plate lined with kitchen paper to remove any excess oil.
7. Garnish
Sprinkle with the chopped parsley if using.
8. Serve
Serve immediately while hot alongside the sweet chilli dip.
Tips
For extra crunch, double-coat the halloumi by repeating the egg and breadcrumb steps.
Halloumi is best served fresh, as it can become firmer as it cools.
A squeeze of fresh lime over the cooked halloumi adds a bright, zesty finish.
