Crispy, golden Air Fryer Halloumi made in minutes! This easy recipe gives you perfectly cooked halloumi with a deliciously crispy outside and a soft, chewy inside. Perfect for salads, bowls, or snacking!
When I first set my sights on halloumi cheese—or should I say when my tastebuds got their first explosion of flavour from it—I knew I’d found something special! I mean, as a lover of all things cheese, it was pretty much love at first bite.
It’s salty, rich, and savory, and goes so well with so many different things! But one of my favourite parts about halloumi cheese has always been that you can cook it—and it gets even better when you do!
Whether you’re grilling, searing, or air frying it, halloumi always comes out crispy on the outside and wonderfully soft on the inside! It’s perfect for topping salads, adding to wraps, or enjoying on its own with a squeeze of lemon. You can also pair it with roasted veggies, throw it in a grain bowl, or serve it as an appetizer with your favourite dip.
And guess what?! It’s ridiculously easy to make, especially in the air fryer. In just a few minutes, you’ll have crispy, golden halloumi that’s perfect for any occasion. It really is one of those cheeses that just works with everything, so don’t be afraid to get creative with how you serve it. Whether you’re keeping it simple or pairing it with all your favourite flavours, it’s sure to be a hit every time.
WHAT IS HALLOUMI?
Halloumi is a deliciously salty, firm cheese that originated in Cyprus but has become popular all over the Mediterranean and beyond. Made traditionally from a mix of sheep’s and goat’s milk, it has a high melting point, which makes it perfect for grilling or frying without losing its shape. The taste is slightly salty and savory, with a mild richness that pairs well with just about anything. When cooked, halloumi turns crispy on the outside while staying soft and chewy on the inside, which makes it, in as few words as possible, DOWNRIGHT DELICIOUS.
People love using halloumi in all sorts of ways! It’s often added to salads, wraps, and grain bowls or served as a standalone appetizer with a squeeze of lemon. It’s also a great meat alternative in sandwiches or pita pockets, where its hearty texture makes it super satisfying. Whether you’re grilling, frying, or simply snacking, halloumi brings a bold, savory flavour that’s hard to beat.
WHAT YOU’LL NEED TO MAKE AIR FRYER HALLOUMI
To get that crispy, golden perfection in the air fryer, you only need a few simple ingredients—but each one plays an important role in making sure your halloumi turns out just right. Let’s discuss them in a little bit more detail down below:
- Halloumi Cheese: The star of the show! Halloumi is a firm, brined cheese with a high melting point, which makes it ideal for frying or air frying. It gets crispy on the outside while staying soft and chewy inside. Look for authentic halloumi made from a mix of sheep’s and goat’s milk for the best flavour. I usually have no problem finding it at my local grocery store.
- Olive Oil: While halloumi doesn’t necessarily need oil to crisp up in the air fryer, a light brush of olive oil can enhance the golden color and add a touch of richness. If you want to keep it extra light, you can skip this.
- Seasonings (optional): Halloumi is naturally salty, but a sprinkle of black pepper, smoked paprika, chili flakes, or dried oregano can elevate the flavour. Feel free to keep it simple or get creative!
- Lemon Zest (optional): A little lemon zest brightens up the dish and balances the salty richness of halloumi with a pop of freshness. You can sprinkle it over the cooked halloumi for an extra layer of flavour.
- Lemon Wedges (optional, for serving): A squeeze of fresh lemon juice just before serving adds a delicious tang that complements the cheese’s savory notes.
- Parsley (optional, for garnish): A sprinkle of fresh parsley adds a burst of colour and a mild herby freshness, making the dish feel vibrant and well-balanced.
HOW TO MAKE HALLOUMI IN THE AIR FRYER (KEY TIPS)
You can find full instructions for how to make this crispy halloumi cheese in the recipe card down below, but here are a few quick tips to keep in mind:
- Pat the halloumi dry. Before air frying, pat the halloumi with paper towels to remove excess moisture. This helps it crisp up better and prevents excess splattering.
- Don’t cut it too thin. Slice the halloumi into ½-inch thick pieces. Thinner slices may dry out too much, while thicker ones may not crisp up properly.
- No need for excess oil. Halloumi already has a high-fat content, so it doesn’t need much oil. A light brush of olive oil can enhance crispiness but isn’t necessary.
- No need for salt. Halloumi is already naturally salty, so skip the extra salt—you won’t need it!
- Don’t overcrowd the air fryer tray or basket. Arrange the halloumi in a single layer with a little space between each piece. This ensures even airflow and crisping. If making a larger batch, cook in multiple batches. EXTRA TIP: If your air fryer doesn’t have 360° air circulation, flip the halloumi pieces halfway through cooking (about the 4-minute mark) to get even browning on both sides.
- Watch closely in the last few minutes. Halloumi cooks quickly, and different air fryer models vary. Start checking at 7-8 minutes to avoid overcooking, as it can turn rubbery.
- Add flavour after cooking. Sprinkle with lemon zest, fresh parsley, and a squeeze of lemon juice right before serving for a bright, fresh finish.
- Serve immediately. Halloumi is best enjoyed fresh! It’s crispiest right after cooking but can become chewier as it cools.
- Experiment with seasonings. Try adding black pepper, chili flakes, smoked paprika, or dried oregano before air frying for an extra punch of flavour! EXTRA TIP: Ensure each slice of halloumi is nicely coated in the seasonings before air frying.
FREQUENTLY ASKED QUESTIONS
Yes, you can eat halloumi straight from the packet, but it’s important to note that halloumi is a brined cheese and can be quite salty when eaten raw. Many people enjoy it as-is, especially if it’s fresh, but for a more balanced flavour, it’s often recommended to rinse it under cold water to remove some of the brine. If you prefer a softer, less salty taste, you can also soak it in water for a bit before eating. While halloumi is delicious on its own, it’s even better when cooked, as it takes on a delightful crispy texture and a milder, more complex flavour.
Yes! You can air fry halloumi without oil, and it will still turn out crispy and golden. Halloumi has a naturally high fat content, which helps it develop a beautiful crust without the need for added oil. However, if you prefer a slightly richer texture, a light brush of olive oil can enhance the crispiness. Just make sure to pat the halloumi dry before air frying to remove excess moisture, which helps it brown evenly. Whether you use oil or not, the result is deliciously crispy-on-the-outside, soft-and-chewy-on-the-inside halloumi!
To prevent halloumi from becoming rubbery, it’s all about cooking it properly. First, cut it into thicker slices—about ½ inch thick. Thinner slices tend to dry out and become tough. When cooking, avoid overcooking it; halloumi only needs a few minutes on each side to achieve a golden, crispy exterior while staying soft and chewy inside. Overcooking can cause it to turn rubbery, so once it’s golden and crispy, take it off the heat. Additionally, using minimal oil helps create a crisp texture without losing the cheese’s softness. Lastly, be sure to pat the halloumi dry before cooking to avoid excess moisture, which can also impact the texture.
Air fryer halloumi is incredibly versatile and can be used in many delicious ways! After air frying, you can serve it as a snack, pair it with a fresh salad, or add it to a grain bowl for a protein boost. It also works wonderfully as a topping for vegetarian wraps, pita pockets, or flatbreads. For a Mediterranean twist, try it with a drizzle of olive oil and a squeeze of lemon juice. You can also use air fryer halloumi to complement roasted vegetables, grains like quinoa or couscous, or even pasta dishes.
Once cooked, allow the halloumi to cool to room temperature. Place the leftover pieces in an airtight container to keep them fresh and prevent them from drying out. You can also wrap it in parchment paper before storing it in the container to help preserve its moisture. Keep the container in the fridge and try to consume the cooked halloumi within 2-3 days for the best taste and texture. While reheating is possible, be mindful that it may lose some of its crispiness. To reheat, simply place the halloumi in the air fryer for a couple of minutes or heat it in a pan for a quick refresh!
MORE GREAT AIR FRYER RECIPES
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CRISPY GNOCCHI WITH PESTO MAYO
LOVE THIS RECIPE? PIN IT FOR LATER!
AIR FRYER HALLOUMI
Ingredients
- 8 oz. (225g) Halloumi Cheese cut into ½-inch slices
- 1 tbsp Extra Virgin Olive Oil
- ½ tsp Dried Oregano
- ½ tsp Smoked Paprika
- ¼ tsp Garlic Powder
- Freshly Ground Black Pepper to taste
- Zest of ½ a lemon
- Fresh Parsley chopped, for garnish
- Lemon Wedges for serving
Instructions
- Preheat the air fryer to 375°F (190°C) if needed.
- Pat the slices dry with a paper towel (this helps them get extra crispy).
- In a small bowl, mix the olive oil, oregano, smoked paprika, garlic powder, and black pepper.
- Brush or toss the halloumi slices in this mixture.
- Arrange the slices in a single layer in the air fryer basket (don’t overcrowd!).
- Air fry for 6-8 minutes, flipping halfway, until golden and crispy.
- Sprinkle with lemon zest and chopped parsley. Serve immediately with lemon wedges for that perfect tangy bite!
Video
Notes
Nutrition
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