Halloumi Popcorn Recipe
CRISPY FRIED HALLOUMI WITH TRUFFLE HONEY
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Ingredients
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Halloumi & Coating
Frying & Finish
Method
Halloumi & Coating
- 1
Prepare halloumi
Unwrap the halloumi and pat dry with paper towels. Slice the block into bite-sized cubes about 3/4 inch (2 cm) each. Pat the cut pieces dry again to remove excess moisture — this helps the coating adhere and reduces splatter during frying.
- 2
Set up dredging station
In a shallow bowl or plate, whisk together the all-purpose flour, cornstarch, semolina (or panko), salt, and black pepper. In a second shallow bowl, beat the eggs with the cold water until smooth. Have a third plate empty for the coated pieces (or extra semolina/panko to re-coat if needed).
- 3
Coat the halloumi
Working in batches of 8–10 pieces, toss halloumi cubes in the flour mixture to coat lightly, shaking off excess. Dip each floured cube into the egg wash, letting excess drip off, then press into the semolina/panko mixture to form an even crust. For extra crunchy popcorn-style bites, double-dip: return to the egg and semolina for a second layer. Place coated pieces on a wire rack to rest for 5–10 minutes so the coating sets.
Frying & Finish
- 4
Heat oil
Pour the neutral frying oil into a heavy-bottomed saucepan or deep skillet so it reaches about 1–1.5 inches up the side. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden within ~20–30 seconds.
- 5
Fry halloumi popcorn
Working in a single layer and not overcrowding the pan, gently lower coated halloumi pieces into the hot oil using a slotted spoon or spider. Fry for 1.5–2.5 minutes, turning occasionally, until the coating is golden brown and crisp. Remove with a slotted spoon to a wire rack or paper towel–lined tray to drain. Repeat with remaining batches. The internal cheese will warm and remain slightly springy — avoid overcooking so it doesn't become rubbery.
- 6
Finish with butter and honey
After the last batch is frying, melt the butter in a small saucepan over low heat, then stir in the truffle honey until combined and slightly warmed. Add the optional fresh thyme leaves and a squeeze (about 1/2 lemon) of lemon juice to brighten the sauce. Taste and adjust: if your truffle honey is intense, use less; if using regular honey plus truffle oil, add a few drops of truffle oil to the honey now.
- 7
Toss and serve
Place the fried halloumi popcorn in a large bowl. Immediately drizzle the warm truffle-honey-butter mixture over the pieces and gently toss to coat evenly. Transfer to a serving plate, sprinkle with flake salt and microgreens or parsley. Serve hot as an appetizer or snack. Provide extra truffle honey on the side if desired.
- 8
Make-ahead and reheating note
For best texture, fry and serve immediately. If you must hold them 15–20 minutes, keep on a low oven (200°F / 95°C) on a wire rack so they stay crisp. Reheat briefly in a 400°F (200°C) oven for 5–7 minutes to re-crisp — avoid microwaving.