
Crispy Halloumi Bites with Watermelon Basil Salsa
Ready to wow your taste buds? These Crispy Halloumi Bites are golden, salty perfection, paired with a refreshing Watermelon Basil Salsa that screams summer! It’s the snack you didn’t know you needed, and trust me, this combo is a game-changer. Let’s get cooking!
5.0 out of 5 (2 ratings)

Prep Time
20 minutes
Cook Time
10 minutes
Servings
4 servings
Cuisine
Mediterranean
Ingredients
- •8 ounces halloumi cheese, cut into 1-inch cubes
- •1/2 cup all-purpose flour
- •1/2 teaspoon paprika
- •1/4 teaspoon black pepper
- •1/4 teaspoon garlic powder
- •2 tablespoons olive oil
- •2 cups diced watermelon
- •1/4 cup fresh basil leaves, roughly chopped
- •1 small red chili, finely chopped (optional)
- •1 tablespoon lime juice
- •1 teaspoon honey
- •Salt to taste
Instructions
- 1
In a small bowl, mix the flour, paprika, black pepper, and garlic powder.
- 2
Coat each cube of halloumi cheese in the seasoned flour mixture, ensuring all sides are covered.
- 3
Heat the olive oil in a large non-stick skillet over medium heat.
- 4
Add the coated halloumi cubes to the skillet and fry for 2-3 minutes on each side until golden and crispy. Remove and set on a paper towel-lined plate to drain excess oil.
- 5
To prepare the watermelon basil salsa, combine the diced watermelon, fresh basil, red chili (if using), lime juice, honey, and a pinch of salt in a bowl. Toss gently to mix.
- 6
Serve the crispy halloumi bites warm with the watermelon basil salsa on the side or on top.
Nutrition Information
Calories
280 calories
Protein
12g
Carbs
17g
Fat
18g
Frequently Asked Questions
Q: Can I substitute halloumi with another type of cheese?
A: Halloumi is unique because of its high melting point, allowing it to retain its shape when fried. However, you can substitute it with paneer or queso fresco for a similar texture, though the flavor will differ slightly.
Q: What can I use instead of all-purpose flour for coating the halloumi?
A: You can use rice flour, cornstarch, or a gluten-free flour blend as a substitute for all-purpose flour to make the recipe gluten-free or for a slightly different crunch.
Q: How do I store leftovers, and can they be reheated?
A: Store leftover halloumi bites and watermelon basil salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the halloumi bites in a skillet over medium heat or in an air fryer to restore crispiness, but the salsa is best served fresh.
Q: Can I make the watermelon basil salsa ahead of time?
A: Yes, you can prepare the salsa up to 2 hours in advance. However, because watermelon releases juice over time, serve it promptly to maintain the freshness and prevent it from becoming too watery. Drain excess liquid if necessary before serving.
Q: What should I do if the halloumi starts sticking to the skillet?
A: Ensure the skillet and oil are adequately heated before adding the halloumi. Use a non-stick skillet, and avoid overcrowding the pan to allow enough space for flipping the cubes easily. If sticking occurs, gently loosen the bites with a spatula.
Q: Can I adjust the spice level in the recipe?
A: Absolutely! You can increase or omit the red chili in the salsa depending on your preference. Alternatively, add a pinch of cayenne pepper to the flour mixture for spicier halloumi bites.
Q: What are some serving suggestions for this recipe?
A: These crispy halloumi bites pair wonderfully with fresh pita bread or a side of arugula salad. You can also skewer the halloumi bites with watermelon cubes for a fun appetizer or serve them as a topping on a summery grain bowl.
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