Crispy Halloumi with Rhino Nectar Hot Honey

Horn & Heat

Servings

4

Ingredients

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16 ounces Greek halloumi cheese, cut into 8 slices
1 cup all-purpose flour
2 large eggs
2 tablespoons Horn & Heat Rhino Gold Hot Sauce
2 cups panko breadcrumbs
Vegetable or peanut oil, for frying

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1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup Horn & Heat Rhino Gold Hot Sauce
1 tablespoon fresh lime juice

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Horn & Heat Rhino Nectar Hot Honey, for drizzling
Thinly sliced green onions (optional)

Directions

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In a small bowl, whisk together the mayonnaise, sour cream, Horn & Heat Rhino Gold Hot Sauce, and fresh lime juice until smooth and creamy.
Cover and refrigerate until ready to serve.

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Place the flour into one shallow bowl.
In a second bowl, whisk together the eggs and Horn & Heat Rhino Gold Hot Sauce until fully combined.
Place the panko breadcrumbs into a third bowl.

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Working one slice at a time, dredge the halloumi in the flour, coating it evenly.
Dip it into the Rhino Gold egg wash, allowing any excess to drip off.
Finally, coat the cheese thoroughly in the panko breadcrumbs, pressing gently so the coating adheres.
Repeat with the remaining slices.
For the crispiest coating, refrigerate the breaded halloumi for 15–20 minutes before frying.

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Heat about 2 inches of oil in a heavy-bottomed pot or skillet to 350°F.
Working in batches, fry the halloumi for 1–2 minutes per side, or until golden brown and crispy.
Transfer the fried cheese to a paper towel-lined plate to drain briefly.

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Spread a generous swipe of the Rhino Gold Dipping Sauce onto each serving plate.
Arrange the crispy halloumi over the sauce.
Finish with a generous drizzle of Horn & Heat Rhino Nectar Hot Honey, allowing it to cascade over the warm cheese.
Garnish with thinly sliced green onions, if desired, and serve immediately while the cheese is warm and creamy.

Crispy Halloumi with Rhino Nectar Hot Honey

Sweet, salty, crispy, and spicy—this Crispy Halloumi with Rhino Nectar Hot Honey delivers the perfect balance of flavors in every bite. Thick slices of halloumi cheese are coated in a crispy panko crust before being fried until golden brown and finished with a generous drizzle of Horn & Heat Rhino Nectar Hot Honey, our wildflower honey infused with South African piri piri peppers.

To build even more flavor, Horn & Heat Rhino Gold Hot Sauce is whisked into the egg wash before breading the cheese, adding a subtle layer of tangy heat that complements the rich halloumi. Served alongside a creamy Rhino Gold dipping sauce, this appetizer is a perfect example of Heat with Purpose—using bold flavors throughout the cooking process and finishing with just the right touch of sweetness and heat.