📝 About This Recipe
Originating from Cyprus, Halloumi is the ultimate 'squeaky' cheese that boasts a remarkably high melting point, making it perfect for achieving a crispy exterior while remaining soft inside. These air-fried fries offer a lighter, mess-free alternative to traditional deep-frying without sacrificing that satisfying crunch. Infused with smoky paprika and served with a zesty, spiced yogurt, they are the perfect balance of salty, creamy, and spicy flavors.
🥗 Ingredients
The Halloumi
- 500 grams Halloumi cheese (two standard blocks, patted very dry)
- 1/4 cup All-purpose flour (for the initial dusting)
- 1 teaspoon Smoked paprika (pimentón)
- 1/2 teaspoon Dried oregano (preferably Mediterranean)
- 1/2 teaspoon Garlic powder
- 1 bottle Olive oil spray (high quality for even coating)
Harissa Yogurt Dip
- 1/2 cup Greek yogurt (full fat for best texture)
- 1-2 teaspoons Harissa paste (adjust based on heat preference)
- 1/2 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Honey (to balance the spice)
- 1 pinch Sea salt
Garnish & Finishing
- 2 tablespoons Fresh mint leaves (finely chiffonade)
- 2 tablespoons Pomegranate seeds (for a pop of sweetness)
- 1 Lemon wedges (for serving)
- 1 pinch Red chili flakes (optional for extra heat)
👨🍳 Instructions
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1
Remove the halloumi from its packaging and drain any excess brine. Pat the blocks thoroughly dry with paper towels; removing moisture is key to a crispy finish.
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2
Slice each block of halloumi into even 'fries' or batons, roughly 1/2 inch thick and 3 inches long.
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3
In a shallow bowl or a large zip-top bag, combine the flour, smoked paprika, dried oregano, and garlic powder. Mix well until the spices are evenly distributed.
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4
Toss the halloumi batons in the flour mixture a few at a time, ensuring every side is lightly coated. Shake off any excess flour vigorously.
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5
Preheat your air fryer to 400°F (200°C) for at least 3-5 minutes to ensure a hot cooking environment.
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6
Lightly grease the air fryer basket with olive oil spray. Place the halloumi fries in the basket in a single layer, ensuring they are not touching to allow for proper air circulation.
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7
Generously spray the tops of the fries with olive oil spray. This helps the flour hydrate and turn golden brown.
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8
Air fry for 10-12 minutes. At the 6-minute mark, pause the air fryer and carefully flip the fries using silicone-tipped tongs. Spray the other side lightly with oil.
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9
While the fries are cooking, prepare the dip by whisking together the Greek yogurt, harissa paste, lemon juice, honey, and a pinch of salt in a small bowl.
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10
Check the fries at 10 minutes; they should be a deep golden brown and feel firm to the touch. If you prefer them extra crunchy, add another 2 minutes.
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11
Remove the fries from the air fryer and let them rest for 1-2 minutes on a wire rack—this prevents the bottom from getting soggy.
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12
Transfer to a serving platter. Sprinkle with fresh mint, pomegranate seeds, and optional chili flakes.
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13
Serve immediately while hot, with the harissa yogurt dip on the side and fresh lemon wedges for squeezing.
💡 Chef's Tips
Do not skip the step of patting the halloumi dry; moisture is the enemy of crispiness. Avoid overcrowding the air fryer basket; cook in two batches if necessary to ensure the air can circulate freely around each fry. For a gluten-free version, swap the all-purpose flour for cornstarch or a gluten-free flour blend. If you find the halloumi too salty, soak the sliced batons in cold water for 15 minutes, then dry thoroughly before flouring. Use an oil spray bottle rather than a pressurized aerosol can to protect the non-stick coating of your air fryer basket.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc. Serve alongside a fresh Mediterranean Fattoush salad for a complete light lunch. Add these to a mezze platter with hummus, baba ganoush, and warm pita bread. Top with a drizzle of hot honey for a trendy 'sweet and salty' flavor profile. Enjoy as a high-protein snack during game night or a cocktail hour.