Air Fryer Halloumi and Herb Breakfast Fritters

Name: Air Fryer Halloumi and Herb Breakfast Fritters
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (120 g) chickpea flour (besan); 2 (100 g) large eggs, room temperature; 7 oz (200 g) halloumi cheese, cut into ¼-inch (6 mm) cubes; ⅓ cup (8 g) fresh mint leaves, finely chopped; ¼ cup (6 g) fresh dill, finely chopped; 2 (20 g) green onions (scallions), thinly sliced; ¾ tsp (3¾ g) baking powder; ½ tsp (3 g) fine sea salt; ¼ tsp (½ g) freshly ground black pepper; ⅓ cup (80 ml) water; 1 tbsp (15 ml) neutral oil (vegetable, canola, or avocado oil); ½ (50 g) lemon, zest only (optional)

From the MyKitchenBank Kitchen

Golden, crispy fritters studded with salty halloumi cheese and fresh mint and dill. Made with chickpea flour for a naturally gluten-free base, these fritters cook in the air fryer until the outsides crackle while the insides stay tender. They're inspired by Cypriot flavors and make a protein-rich, satisfying breakfast or brunch.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 8 fritters (2 per serving)

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Steps

Before you start

Preheat your air fryer to 375°F (190°C) for 3 minutes
Cut halloumi into small ¼-inch (6 mm) cubes—this size melts slightly while keeping the cheese chewy
Have all herbs and vegetables prepped and ready before mixing the batter

1
Mix dry ingredients
- In a medium bowl, whisk together 1 cup (120 g) chickpea flour, ¾ teaspoon (3.75 g) baking powder, ½ teaspoon (3 g) salt, and ¼ teaspoon (0.5 g) black pepper until no lumps remain.
- Set aside.
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Ready when: mixture is evenly combined with no streaks of flour
Tip: Use a fine sieve to break up any lumps in the chickpea flour for a smoother batter.
2
Whisk eggs with water and oil
- In the same or another bowl, whisk 2 room-temperature eggs with ⅓ cup (80 ml) water and 1 tablespoon (15 ml) oil until fully combined and slightly foamy, about 30 seconds.
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Ready when: mixture is smooth and uniform in color
Tip: Room-temperature eggs combine more smoothly with the flour, avoiding lumps.
3
Combine wet and dry ingredients
- Pour the egg mixture into the dry ingredients and stir gently with a whisk until just combined.
- The batter should be thick but pourable, like a loose pancake batter.
- Do not overmix; a few small lumps are fine.
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Ready when: batter has no visible dry streaks of flour
Tip: Overmixing develops gluten-like strands in chickpea flour, making fritters dense instead of tender.
4
Fold in cheese and herbs
- Using a rubber spatula or wooden spoon, gently fold ½ cup (7 oz / 200 g) halloumi cubes, ⅓ cup (8 g) chopped mint, ¼ cup (6 g) chopped dill, and 2 sliced green onions into the batter.
- If using, also fold in the lemon zest.
- Fold until evenly distributed; the batter should hold together loosely.
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Ready when: cheese and herbs are evenly distributed throughout the batter
Tip: Fold gently to avoid breaking up the halloumi cubes; you want them to stay distinct and chewy.
5
Prepare air fryer basketOven 375°F / 190°C
- Line your air fryer basket with parchment paper or a silicone liner, or spray generously with cooking spray.
- This prevents sticking and makes cleanup much easier.
- The air fryer should already be preheated to 375°F (190°C).
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Ready when: basket is evenly coated and ready to hold fritters
Tip: If your air fryer basket is very small (under 3.5 quarts), you may need to work in batches to avoid overcrowding.
6
Scoop and arrange frittersOven 375°F / 190°C
- Using a ¼-cup (60 ml) ice cream scoop or measuring cup, gently drop 8 mounds of batter onto the prepared basket, spacing them about 1 inch (2.5 cm) apart.
- Lightly spray the tops of the fritters with cooking oil to encourage browning.
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Ready when: fritters are arranged in a single layer with space between each
Tip: Do not flatten the fritters; keeping them mounded helps them stay tender inside while crisping outside.
7
Air fry until goldenOven 375°F / 190°C
- Air fry at 375°F (190°C) for 12 minutes, shaking the basket gently at the 6-minute mark to ensure even browning on all sides.
- The fritters are done when the exterior is deep golden brown and crispy, and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
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Ready when: exterior is deep golden brown and crispy; a toothpick inserted shows moist crumbs
Tip: Air fryer cooking times vary by brand and model; if your fritters are still pale at 12 minutes, add 1–2 minutes and check again.
8
Cool briefly and serve
- Transfer the fritters to a wire rack or plate and let them rest for 5 minutes.
- This brief rest allows the exterior to become fully crispy without the interior getting dry.
- Serve warm, optionally with a dollop of Greek yogurt, tzatziki sauce, or fresh lemon wedges.
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Ready when: fritters are still warm to the touch but no longer steaming
Tip: Do not skip this rest—it's crucial for developing that crackling texture on the outside.

Good to know

Tips

Chickpea flour has a distinctly earthy, slightly nutty flavor that pairs beautifully with halloumi and Mediterranean herbs. If you prefer a milder taste, substitute up to half of it with all-purpose flour.
Air fryer models vary widely in heat intensity. If your fritters brown too quickly on the outside but remain raw inside, lower the temperature to 350°F (175°C) and extend the cooking time to 14–16 minutes.
Serve these fritters alongside traditional Cypriot accompaniments: Greek yogurt mixed with grated cucumber (tzatziki), a simple tomato and cucumber salad, or warm pita bread for wrapping.
For a spicier kick, add ⅛ to ¼ teaspoon (0.25–0.5 g) cayenne pepper or crushed red pepper flakes to the dry ingredient mixture.

Make ahead

You can prepare the dry ingredients in step 1 up to 24 hours ahead and store in an airtight container. The herb mixture can also be chopped and stored in a sealed container in the fridge for up to 8 hours. Do not mix the batter until just before cooking, as chickpea flour batter can become dense if left to sit.

Storage & reheating

Room temperature: store leftover fritters in an airtight container for up to 4 hours. Refrigerator: keep in an airtight container for up to 3 days. To reheat, place in the air fryer at 350°F (175°C) for 5–6 minutes until warmed through and the exterior crisps up again. Freezer: freeze cooled fritters in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through.

Substitutions

chickpea flour (besan) → all-purpose flour or whole wheat flour. Use the same weight (120 g). The fritters will have a slightly more tender crumb but less protein and a less earthy flavor. All-purpose flour may require slightly less water (use 3 tablespoons instead of ⅓ cup) as it hydrates differently.
fresh mint leaves → fresh parsley or fresh cilantro. Use the same amount (8 g chopped). Parsley offers a milder, grassier flavor; cilantro adds a brighter, citrusy note. Avoid dried herbs as they concentrate in flavor.
halloumi cheese → feta cheese, crumbled, or firm mozzarella, cubed. Feta will add a tangier flavor but will break apart more during cooking. Mozzarella will be milder and less salty; if using mozzarella, increase the salt to ¾ teaspoon (4.5 g).
lemon → lime zest or orange zest. Use the same amount (about ½ teaspoon zest). Lime adds a sharper edge; orange zest brings warmth and sweetness.