Easy Bacon Halloumi Bites Recipe | Kitchen Mason (2024)

FAQs

Should you soak halloumi before frying? ›

Slice a block 1-2cm thick and soak in hot water for at least three hours to make it more supple and remove excess salt (used to preserve the cheese).

I'm often asked how I slice my halloumi without it splitting, so I thought I'd film a reel to show you exactly how I do it (it's really easy! 🙌). The key is to slice it on the narrower side of the block, rather than the larger side.

This appetizer recipe, which also happens to be gluten-free, features halloumi cheese, cut into cubes, breaded in a thin layer of cornmeal, and shallow pan-fried in olive oil until golden brown. A mixture of honey and chili garlic sauce is drizzled on top for a sweet and spicy combo that's perfect with the cheese.

You can serve it as is for a quick and indulgent appetizer or as part of your cheese plate or mezze platter. I am a fan of sweet and salty, so I'll always opt for a drizzle of honey on top of my halloumi fries and fresh fruit like grapes, berries, or figs next to it.

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

When eaten regularly in large quantities halloumi can be considered unhealthy, as this fried cheese is pretty high in saturated fat and salt. However, when eaten sporadically as part of a balanced diet, halloumi has a range of health benefits, as it's high in calcium and protein.

– don't overcook the halloumi – a couple of minutes on each side is all it needs! You still want it to be soft, not totally crispy. – eat the halloumi within 5 minutes or so of cooking it – if you leave it to cool, it will become a little more rubbery.

Halloumi is often high in sodium, saturated fat, and calories. It's not suitable for those following a vegan or dairy-free diet. Some types are not appropriate for a vegetarian diet, either.

Are McDonald's halloumi fries actually halloumi? ›

Limited Time Only Halloumi Fries. Four halloumi cheese sticks coated in a light batter, served with a rich tomato dip. Nutrition and allergen information do not include dips.

Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.

After soaking, remove the halloumi from the water and allow it to drain. It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely.

I pre heat the pan for 2mins. Water drops dance on the surface. I add some olive oil (about 2tbsp in a 24cm skillet). Stir it around and let it heat then add my halloumi cheese.

Put the halloumi into a bowl and boil a kettle of water. Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked.

How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.