Air-Fried Halloumi Fries with Sweet Chili Mint Dip

Name: Air-Fried Halloumi Fries with Sweet Chili Mint Dip
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 16 oz (two 8-oz blocks) (450 g) halloumi cheese, drained, patted very dry, cut crosswise into sticks about ½ inch (1.25 cm) thick and 3 inches (7.5 cm) long; ½ cup (63 g) all-purpose flour; 2 whole (100 g) large eggs, beaten with the milk until smooth; 1 tablespoon (15 ml) whole milk; 1½ cups (90 g) panko breadcrumbs; 1 teaspoon (2½ g) smoked paprika, mixed into the panko; ½ teaspoon (1 g) black pepper, freshly ground, mixed into the flour; 2 tablespoons (30 ml) olive oil cooking spray, or olive oil in a spray bottle; ½ cup (120 g) plain Greek yogurt, full-fat, cold; ¼ cup (65 g) sweet chili sauce; ¼ cup (10 g) fresh mint leaves, packed, finely chopped, plus a few small leaves for garnish; 1 teaspoon (5 ml) lime, juiced (about ½ lime), for 1 teaspoon juice

From the MyKitchenBank Kitchen

Crisp panko-crusted halloumi sticks with a squeaky, molten center, air-fried with minimal oil and served with a cooling sweet chili and fresh mint yogurt dip.

Prep: 20 min
Cook: 16 min
Wait: 30 min
Total: 1 hr 6 min
Makes: About 32 fries (4 servings as a starter or snack)

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Ingredients

4 servings

For the fries
16 oz (two 8-oz blocks) (450 g) halloumi cheese, drained, patted very dry, cut crosswise into sticks about ½ inch (1.25 cm) thick and 3 inches (7.5 cm) long
½ cup (63 g) all-purpose flour
2 whole (100 g) large eggs, beaten with the milk until smooth
1 tablespoon (15 ml) whole milk
1½ cups (90 g) panko breadcrumbs
1 teaspoon (2.5 g) smoked paprika, mixed into the panko
½ teaspoon (1 g) black pepper, freshly ground, mixed into the flour
2 tablespoons (30 ml) olive oil cooking spray, or olive oil in a spray bottle
For the dip
½ cup (120 g) plain Greek yogurt, full-fat, cold
¼ cup (65 g) sweet chili sauce
¼ cup (10 g) fresh mint leaves, packed, finely chopped, plus a few small leaves for garnish
1 teaspoon (5 ml) lime, juiced (about ½ lime), for 1 teaspoon juice

Equipment (7)

Air fryer, about 5-quart (4.7 L) basket or larger
3 shallow bowls or plates for breading
Rimmed baking sheet lined with parchment paper
Sharp knife and cutting board
Paper towels
Small mixing bowl for the dip
Tongs

Steps

Before you start

Halloumi is salty, so no extra salt is needed in the coating. Choose a standard block, not a light version, which can turn rubbery.
Freezing the breaded fries for 30 minutes is essential: it keeps the cheese from leaking out before the crust sets.
Check your air fryer basket size. Cook in batches so the fries sit in one layer without touching.
Make the dip first so the flavors can blend while the fries chill.

1
Make the dip
- In a small bowl, stir together the Greek yogurt, sweet chili sauce, chopped mint and lime juice until evenly pink-tinged and smooth.
- Taste: it should be sweet, tangy and herby.
- Cover and refrigerate while you prepare the fries.
- Reserve a few small mint leaves for garnish.
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Ready when: Dip is smooth with flecks of mint throughout
Tip: Chop the mint just before mixing so it stays bright green.
2
Dry and cut cheese
- Drain the halloumi and press firmly between layers of paper towels for 1 minute to remove surface brine.
- Cut each block crosswise into ½-inch (1.25 cm) slabs, then cut each slab into sticks about 3 inches (7.5 cm) long, for roughly 32 sticks.
- Pat the sticks dry again.
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Ready when: Sticks feel dry and not slippery to the touch
Tip: Wet cheese makes the coating slide off, so do not skip drying.
3
Set up breading station
- Line a baking sheet with parchment.
- In the first shallow bowl, whisk the flour with the black pepper.
- In the second, beat the eggs with the milk until no streaks of white remain.
- In the third, combine the panko and smoked paprika.
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Tip: Use one hand for dry coatings and the other for egg to avoid clumpy fingers.
4
Bread the sticks
- Roll each stick in the flour and tap off the excess.
- Dip in the egg mixture, letting extra drip off, then press firmly into the panko on all sides, including the ends, until fully coated.
- Lay on the lined baking sheet with space between them.
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Ready when: Each stick is completely covered with no bare cheese showing
Tip: Press the panko on with your palm; loose crumbs fall off in the air fryer.
5
Freeze to set coating
- Place the baking sheet in the freezer, uncovered, for 30 minutes, until the coating is firm and the sticks feel stiff.
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Ready when: Sticks feel hard and cold with a dry crust
Tip: Do not freeze longer than 1 hour before cooking, or cook from frozen and add 1 minute.
6
Preheat air fryerOven 390°F / 200°C
- Preheat the air fryer to 390°F (200°C) for 3 minutes.
- Meanwhile, lightly spray the frozen sticks on all sides with olive oil until the panko looks slightly damp, with no dry white patches.
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Ready when: No dry white panko visible after spraying
Tip: Spray from about 6 inches (15 cm) away so the crumbs don't blow off.
7
Air-fry first sideOven 390°F / 200°C
- Arrange about half the sticks (roughly 16) in a single layer in the basket with a little space between each.
- Air-fry at 390°F (200°C) for 5 minutes.
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Ready when: Undersides are light golden and the crust feels set
Tip: Overcrowding steams the coating and makes it soggy, so cook in two batches.
8
Flip and finish
- Turn each stick gently with tongs and air-fry 3 to 4 minutes more, until deep golden brown and crisp on all sides.
- Transfer to a plate.
- Repeat with the second batch, spraying lightly if any panko looks dry.
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Ready when: Deep golden crust, with the cheese just softened inside and not oozing out
Tip: Serve within a few minutes; halloumi turns firm and rubbery as it cools.
9
Serve hot
- Pile the hot fries onto a platter, garnish the dip with the reserved mint leaves, and serve right away.

Good to know

Tips

Dry cheese and a cold, firm coating are the keys to a crust that stays on and cheese that doesn't leak.
Do not skip the oil spray: panko only browns in the air fryer when lightly coated in fat.
Air fryers vary, so check at the 4-minute mark on the second side and pull the fries as soon as they are deep golden.
Add a pinch of chili flakes to the dip for more heat.

Make ahead

"Bread the sticks and freeze them on the tray until solid, then transfer to a freezer bag for up to 1 month. Cook straight from frozen, adding 1 minute per side. The dip can be made up to 2 days ahead and kept covered in the fridge."

Storage & reheating

"Best eaten immediately. Leftover cooked fries keep in an airtight container in the fridge for up to 2 days; reheat in the air fryer at 350°F (175°C) for 3 to 4 minutes until crisp and hot. Do not freeze cooked fries. Dip keeps refrigerated for up to 3 days. Uncooked breaded fries freeze for up to 1 month."

Substitutions

panko breadcrumbs → crushed cornflakes or regular dried breadcrumbs. Cornflakes give a very crunchy crust; regular breadcrumbs give a finer, denser one.
plain Greek yogurt → sour cream or dairy-free coconut yogurt. Sour cream is richer; coconut yogurt works for dairy-free dips, though halloumi itself is dairy.
all-purpose flour → cornstarch or gluten-free all-purpose flour. Use with gluten-free panko for a gluten-free version.
fresh mint leaves → fresh cilantro. Gives a brighter, citrusy flavor with the sweet chili.