Air Fryer Recipe
Halloumi Fries
Halloumi fries are a much-loved appetiser, with crisp golden edges and that soft, chewy middle halloumi does so well. Using the air fryer makes them a little lighter and very straightforward to prepare.
Ingredients
- 250g of halloumi cheese
- 2 tablespoons of plain flour
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- ½ teaspoon of black pepper
- 1 tablespoon of olive oil (optional)
- Fresh lemon wedges for serving
- Optional dips: Sweet chilli sauce, yoghurt and mint dip
Method
- Cut the halloumi cheese into thick strips, like chunky fries.
- In a shallow bowl, stir together the flour, smoked paprika, garlic powder and black pepper.
- Coat each piece of halloumi evenly in the flour mixture.
- Preheat the air fryer to 200°C for 2-3 minutes.
- If you like, drizzle or spray the halloumi fries with olive oil for extra crispiness.
- Arrange the coated halloumi strips in the air fryer basket so they are not touching.
- Air fry at 200°C for 10-12 minutes, turning halfway through, until golden brown and crisp.
- Remove from the air fryer, leave to cool slightly, then serve with lemon wedges and dips.
Why this works in an air fryer
Halloumi has a high melting point, so it softens without collapsing. The flour absorbs surface brine, creating a dry starch layer that browns quickly in the air fryer’s fast convection. A little oil improves heat transfer and helps paprika pigments bloom, giving a crisper, more even golden crust.
Equipment notes
Assumes a 4–5 litre basket holding 250g halloumi in one loose layer; in a smaller basket cook in two batches. Single-drawer models brown fastest at the outer edges, so turn and swap positions halfway. In dual-zone fryers, use one drawer only or reduce each drawer’s load to avoid under-browning.
Common pitfalls
- Coating turns pasty or falls off before cooking? The halloumi is too wet; pat the strips dry thoroughly and dredge just before air frying.
- Fries look pale at 10 minutes but feel firm? Too little oil or too much flour is insulating the surface; mist lightly with oil and cook 2–3 minutes more.
- Cheese is leaking or slumping through the coating? The strips are cut too thin or cooked too long; use thicker batons and check from minute 8.
- Edges brown but the sides stay floury? The pieces are touching or not turned; leave visible gaps and rotate each strip halfway through.
Variations & substitutions
- Swap smoked paprika for chilli powder or cayenne for a hotter crust; reduce slightly if using cayenne as it scorches more readily.
- Use cornflour instead of plain flour for a lighter, snappier coating, but apply it thinly as excess cornflour can taste chalky.
- Add dried oregano or za’atar to the flour mix for a Greek or Middle Eastern flavour; dried herbs brown quickly, so watch the final 2 minutes.
- Use reduced-fat halloumi if preferred, but expect a firmer, less juicy centre and consider the optional oil to help the coating crisp.
Storage & reheating
Keep cooked halloumi fries in the fridge for up to 2 days and reheat in the air fryer at 180°C for 3–5 minutes until hot and re-crisped.
Nutrition
Calories: 320
