Appetizers · Part 3 of 3: Tips & recipe card

Crispy Air-Fryer Halloumi Fries with Pomegranate and Mint Yogurt Tips, FAQ & printable recipe

Name: Crispy Air-Fryer Halloumi Fries with Pomegranate and Mint Yogurt
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Levantine
Ingredients: 250 g halloumi cheese, cut into thick fries; 20 g cornstarch; 2 tsp za'atar spice blend; olive oil spray, for coating, to taste; 1/2 cup plain Greek yogurt; 2 tbsp fresh mint, finely chopped; 1 tsp lemon juice; 1/4 tsp salt; 3 tbsp pomegranate molasses, for drizzling; 1/4 cup pomegranate arils, for sprinkling

By Clara Weller · Oct 15, 2026

Golden, crispy air-fried halloumi fries stacked on a plate, drizzled with white mint yogurt and dark pomegranate molasses.

Prep: 10 min
Cook: 8 min
Total: 18 min
Serves: 4

Tips for success

For the crispiest results, do not skip the cornstarch coating. It creates a barrier that prevents the cheese from weeping moisture, which would soften the crust.

If you have time, let the coated fries rest in the refrigerator for 10 minutes before air-frying; this helps the coating set and adhere better.

Pomegranate molasses is quite concentrated, so drizzle it sparingly—you can always add more.

The mint yogurt can be made up to a day ahead, and the pomegranate arils can be sprinkled on just before serving to keep them plump and juicy. If you like extra heat, add a pinch of crushed red pepper flakes to the yogurt.

Variations

Spicy Harissa Version: Stir 1-2 tsp harissa paste into the mint yogurt for a spicy kick. Drizzle with extra harissa oil after cooking and garnish with fresh cilantro instead of mint.
Lemon-Herb Coating: Replace za’atar with 1 tsp dried oregano and 1 tsp lemon zest. Serve with a lemon wedge for bright, citrusy flavor.
Honey-Sesame Glaze: Swap pomegranate molasses for 2 tbsp honey mixed with 1 tsp toasted sesame oil. Drizzle over the fries and sprinkle with extra sesame seeds.
Smoky Paprika Dust: Add 1/2 tsp smoked paprika to the cornstarch mixture. Serve with a dollop of smoked yogurt (stir in 1/2 tsp liquid smoke) and a sprinkle of sumac.

Storage and make-ahead

Fridge: Store leftover fries in an airtight container for up to 3 days. Reheat in the air fryer at 350°F (177°C) for 2-3 minutes to restore crispness.
Freezer: Freeze uncooked coated fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Air-fry from frozen, adding 2-3 minutes.
Reheat: Reheat cooked fries in the air fryer at 350°F (177°C) for 2-3 minutes, or in a 400°F (204°C) oven for 5 minutes. Avoid microwaving, as it makes them soggy.

Store leftover halloumi fries in an airtight container in the refrigerator for up to 3 days.

They will lose their crispness, so reheat them in the air fryer at 350°F (177°C) for 2–3 minutes to restore some crunch. The mint yogurt can be stored separately in the refrigerator for up to 4 days.

You can cut and coat the halloumi fries up to 2 hours ahead, keeping them in the refrigerator until ready to air-fry. The mint yogurt can be prepared up to 1 day in advance. Pomegranate molasses and arils are best added just before serving to preserve their texture.

Serving ideas

Serve these halloumi fries as a warm appetizer or a side dish alongside grilled meats or salads.

They’re also wonderful as part of a mezze spread with hummus, olives, and warm pita. The combination of crispy, salty, sweet, and tangy makes them a crowd-pleaser at any gathering.

For a more substantial meal, pile the fries onto a bed of greens and top with extra yogurt and a sprinkle of sumac. They also pair well with a simple cucumber-tomato salad. If serving as a snack, provide small forks or toothpicks to make them easy to eat.

Frequently asked questions

Why does halloumi squeak when cooked?

Halloumi’s high protein and low moisture content cause the cheese proteins to tighten when heated, creating that characteristic squeaky texture. This is a sign of quality halloumi and is perfectly normal. The squeak is most pronounced when the cheese is served hot, so enjoy it right away.

Can this recipe be made without an air fryer?

Yes, you can pan-fry the coated halloumi fries in a non-stick skillet over medium-high heat with a little olive oil. Cook for 2-3 minutes per side until golden and crisp. Alternatively, bake them in a 425°F (218°C) oven for 10-12 minutes, flipping halfway, though the crust will be less crisp.

What can be used instead of pomegranate molasses?

If pomegranate molasses is unavailable, combine 1/2 cup pomegranate juice with 2 tbsp sugar and 1 tsp lemon juice. Simmer over medium heat until reduced to a syrupy consistency, about 10 minutes. This will provide a similar sweet-tart flavor.

How should leftovers be reheated?

Reheat leftover fries in an air fryer at 350°F (177°C) for 2-3 minutes to restore crispness. A toaster oven works too. Avoid microwaving, as it will make the coating soggy and the cheese rubbery. The fries are best eaten fresh, but they can be stored for up to 3 days.

Is halloumi cheese gluten-free?

Yes, halloumi is naturally gluten-free, and the cornstarch used in this recipe is also gluten-free. However, za’atar spice blends may contain wheat-based fillers, so check the label if you have celiac disease. Use a certified gluten-free za’atar if needed.

Recipe card

Crispy Air-Fryer Halloumi Fries with Pomegranate and Mint Yogurt

Prep 10 minCook 8 minTotal 18 minServes 4

Ingredients

250 g halloumi cheese, cut into thick fries
20 g cornstarch
2 tsp za'atar spice blend
olive oil spray, for coating, to taste
1/2 cup plain Greek yogurt
2 tbsp fresh mint, finely chopped
1 tsp lemon juice
1/4 tsp salt
3 tbsp pomegranate molasses, for drizzling
1/4 cup pomegranate arils, for sprinkling

Instructions

Cut the halloumi block into thick fries, about 1/2 inch wide and 3 inches long. Pat the pieces dry with paper towels to remove excess moisture. In a medium bowl, whisk together the cornstarch and za'atar. Add the halloumi fries and toss gently until each piece is evenly coated. Shake off any excess coating.
In a small bowl, combine the Greek yogurt, chopped fresh mint, lemon juice, and salt. Stir until smooth. Cover and refrigerate until ready to serve.
Preheat the air fryer to 390°F (199°C). Lightly spray the air fryer basket with olive oil spray. Arrange the halloumi fries in a single layer, leaving space between each piece. Spray the tops lightly with more olive oil spray. Air-fry for 8 minutes, flipping halfway through, until the crust is golden and blistered.
Transfer the hot halloumi fries to a serving platter. Drizzle generously with pomegranate molasses, then spoon the mint yogurt over the top or serve it on the side. Sprinkle with pomegranate arils. Serve immediately while the fries are hot and crispy.

Contains: milk, sesame

Estimated nutrition per serving

Calories: 310
Protein: 18 g
Carbohydrates: 22 g
Fat: 18 g
Fiber: 1 g
Sugar: 8 g
Sodium: 980 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.