Ingredients
Scale
- 8-9 oz block halloumi cheese
- 1-2 teaspoons olive oil or cooking spray (optional)
- Optional seasonings: za’atar, black pepper, red pepper flakes, or dried oregano
For Serving:
- 2 tablespoons honey or pomegranate molasses
- Fresh lemon wedges
- Fresh mint or parsley leaves
- Pomegranate seeds (optional garnish)
Instructions
- Remove and drain the halloumi: Take the halloumi block out of its packaging and drain the brine. Pat the cheese completely dry with paper towels—this is crucial for achieving maximum crispiness. Any excess moisture will prevent proper browning.
- Slice the halloumi: Using a sharp knife, cut the halloumi block into slices about ½-inch thick. You can cut them into rectangles, squares, or even triangles depending on your preference. Aim for uniform thickness so they cook evenly.
- Preheat the air fryer: Set your air fryer to 370°F (185°C) and let it preheat for 2-3 minutes. This ensures even cooking from the moment the cheese goes in.
- Prepare the halloumi (optional): If using oil, lightly brush both sides of each slice with olive oil or give them a quick spray with cooking spray. If adding seasonings, sprinkle them on both sides now. For plain halloumi (which is absolutely delicious), skip this step entirely.
- Arrange in the air fryer: Place the halloumi slices in a single layer in the air fryer basket, leaving a little space between each piece for air circulation. Don’t overcrowd—cook in batches if needed.
- Air fry the first side: Cook for 4 minutes without opening the air fryer. The halloumi will develop a beautiful golden-brown crust on the bottom.
- Flip and continue cooking: Carefully flip each piece using tongs or a spatula. Cook for an additional 3-4 minutes until the second side is golden brown and crispy. The exact time may vary depending on your air fryer model and how crispy you like it.
- Check for doneness: The halloumi should be deeply golden brown on both sides with slightly soft, gooey centers. If you prefer extra-crispy halloumi, add another minute or two.
- Serve immediately: Transfer the hot halloumi to a serving plate right away. Drizzle with honey or pomegranate molasses, squeeze fresh lemon juice over top, and garnish with fresh herbs and pomegranate seeds if using.
- Enjoy while hot: Halloumi is best enjoyed immediately while it’s still warm and crispy. The texture changes as it cools, becoming chewier (though still delicious!).
Notes
- Don’t skip drying: Patting the halloumi completely dry is the secret to achieving maximum crispiness.
- Temperature matters: 370°F is the sweet spot—not so hot that it burns, but hot enough to create that golden crust.
- Oil is optional: Halloumi contains enough fat to crisp up beautifully without added oil, but a light spray helps achieve even browning.
- Timing varies: Different air fryer models cook slightly differently. Start checking at 6 minutes total and adjust as needed.
- Serve immediately: Halloumi is at its absolute best right out of the air fryer when it’s crispy outside and soft inside.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Mediterranean, Cypriot
- Diet: Gluten Free
Nutrition
- Serving Size: 2-3 slices (approx. 2 oz)
- Calories: 185
- Sugar: 0g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 45mg