Hot Honey Halloumi Cheese (Printer-friendly)

Golden fried halloumi drizzled with a spicy honey glaze, enhanced with fresh parsley and lemon.

# 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 (such as sriracha or chili flakes), to taste
05 - ½ teaspoon lemon juice

→ Garnish

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

# How to Make It:

01 - Pat the halloumi slices dry with paper towels to remove excess moisture.
02 - Warm the olive oil in a non-stick skillet over medium-high heat.
03 - Arrange the halloumi slices in a single layer and fry for 2 to 3 minutes per side until golden and crispy.
04 - Combine honey, hot sauce, and lemon juice in a small bowl until well blended.
05 - Transfer fried halloumi to a serving plate and drizzle generously with the hot honey mixture.
06 - Sprinkle chopped parsley over the halloumi and serve with lemon wedges as desired.

# Expert Suggestions:

01 -
  • Halloumi's high melting point means it gets gorgeously crispy without falling apart, creating texture that actually squeaks between your teeth in the best way.
  • The hot honey takes less than a minute to prepare but tastes like you've been tending a stove all afternoon.
  • It's gluten-free, vegetarian, and ready faster than most people can agree on what to eat.
02 -
  • Halloumi must be patted completely dry before frying, or you'll end up with steamed cheese instead of crispy cheese—I learned this the hard way by watching it weep moisture into the pan.
  • The hot honey mixture is best drizzled onto warm halloumi; cold cheese won't hold the glaze as beautifully, and the flavors won't meld the same way.
03 -
  • If you can't find halloumi, aged mozzarella or fresh white cheddar works in a pinch, though the texture won't be quite the same squeaky-creamy magic.
  • Make a double batch of the hot honey and keep it in the fridge—it's incredible drizzled over roasted vegetables, spooned into Greek yogurt, or used as a finishing touch on grilled fish.
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