These halloumi bites are one of my favourite snacks. They work perfectly well for solo mid-week breakfasts or lunches, and weekend brunches or afternoon teas too. Above all they’re freezable. You just can’t go wrong with this recipe.
The Simple Ingredients:
This recipe is super simple. The most important inclusions to these baked goods are, for me, halloumi and parmesan. This is what gives the bites their unique flavour and keeps me coming back for more.
Black pepper also gives the recipe a great flavour – feel free to use more than the 1 teaspoon I use if you are particularly a pepper person. You can also include some chopped chives in the batter if you like, but with this recipe I’m going to stick to a basic halloumi bite batter.
The Key Techniques:
1. Chop the halloumi.
Chopping halloumi is quite time consuming – especially compared to grating it down. Whilst preparing this recipe for this post I tried grating the halloumi as a variation of the recipe – but it honestly doesn’t work out the same. The texture and bite of the halloumi in the bites is what makes this recipe special. I chopped mine into tiny cubes – about half a centimetre (0.2 inches) in length and width. See below:
2. Add more parmesan!
Don’t be afraid to add more parm – you can’t go wrong. I include 30 g of grated parmesan cheese in the batter but use just as much again when sprinkling on top of each bite. The parmesan at the top gives the bites a great flavour (I heart parmesan).
Savoury Halloumi Bites
Ingredients
- 1 block halloumi
- 30 g finely grated parmesan (and extra for sprinkling)
- 225 g self-raising flour
- 2 medium-sized eggs
- 100 ml sunflower oil
- 50-100 ml milk
- 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Heat the oven to 200°C/392°F/gas 6 and line a twelve-hole muffin tin with muffin cases. Grate the parmesan and dice the halloumi.
- Crack the eggs into a measuring jug, pour in the oil and top up with enough milk to make 300 ml. Beat the mixture together and then pour it into a large mixing bowl, along with the flour, salt and black pepper. Beat together until fully combined.
- Fold in the halloumi and parmesan into the bowl. Divide the mixture between the cases and top with extra parmesan.
- Bake for 30 minutes, or until golden brown and a toothpick comes cleanly out of the muffins. Leave to cool completely on a wire rack. Enjoy!