Crispy Air-Fryer Halloumi Fries with Pomegranate and Mint Yogurt

These air-fryer halloumi fries are the perfect quick appetizer: crisp, golden, and impossibly squeaky, with a warm, melty center. A drizzle of sweet pomegranate molasses and a cool, tangy mint yogurt take them from simple to spectacular. Ready in under 15 minutes, they’re ideal for entertaining or a weeknight treat.

Halloumi is a semi-hard, brined cheese from Cyprus that holds its shape when heated, making it perfect for frying. Here, thick fries are dusted with a za’atar-spiced cornstarch coating, then air-fried until the exterior turns blistered and crunchy while the inside stays soft and squeaky.

The combination of salty cheese, sweet-tart molasses, and refreshing mint yogurt is a Levantine classic that’s both bold and balanced.

Ingredients

Why this recipe works

The cornstarch coating is the key to a crisp crust. As the halloumi heats, the cornstarch forms a thin, starchy shell that crisps up beautifully in the air fryer, while the cheese inside melts just enough to become tender and squeaky.

Za’atar adds a fragrant, herbal note that complements the salty cheese without overpowering it.

Air-frying at high heat (390°F) ensures rapid browning and a blistered texture, mimicking the results of deep-frying with far less oil. The hot circulating air also helps evaporate surface moisture, which is essential for a crunchy exterior. The result is a batch of fries that are golden, crisp, and ready in minutes.

Notes and substitutions

Halloumi is naturally salty, so no additional salt is needed in the coating. If you use a lower-salt cheese, you may want to add a pinch, but taste first.

Look for halloumi in the specialty cheese section of most supermarkets, often sold in vacuum-sealed packages. Za’atar is a Middle Eastern spice blend; if you can’t find it, you can make a quick substitute with oregano, sumac, and sesame seeds.

The mint yogurt is a simple combination of Greek yogurt, fresh mint, lemon juice, and salt. Use full-fat yogurt for the creamiest texture, and adjust the mint to your liking.

Pomegranate molasses is a thick, tangy syrup available in Middle Eastern markets or online; it’s essential for that sweet-sour finish. If you can’t find it, you can reduce pomegranate juice with a little sugar and lemon juice.

• Halloumi: Use a firm, high-moisture mozzarella or paneer if halloumi is unavailable, but note that the texture will be less squeaky and the saltiness will differ.
• Za'atar: If za'atar is not on hand, mix 1 tsp dried oregano, 1 tsp ground sumac, and 1/2 tsp toasted sesame seeds.
• Pomegranate molasses: Simmer 1/2 cup pomegranate juice with 2 tbsp sugar and 1 tsp lemon juice until syrupy, about 10 minutes.
• Greek yogurt: Use labneh or regular plain yogurt, strained for 30 minutes to thicken, for a similar tangy base.

Equipment

• Air fryer
• Chef's knife
• Cutting board
• Small bowl
• Mixing bowl
• Paper towels