Air Fryer Halloumi and Herb Waffles
Crispy, golden waffles studded with salty halloumi cheese and bright fresh herbs—made in the air fryer for a quick, indulgent savory breakfast or appetizer. These waffles have a tender crumb inside and shatteringly crisp edges, with melted cheese pockets throughout. Serve warm with a dollop of Greek yogurt, fresh tomatoes, or a simple cucumber salad.
Steps
Before you start
- Preheat your air fryer to 375°F (190°C) for 5 minutes
- Have a waffle maker that fits your air fryer basket (typically 6–7 inches) ready
- Use room-temperature eggs for better incorporation into the batter
- Dice the halloumi into small ¼-inch cubes so it distributes evenly
Mix dry ingredients
- In a large mixing bowl, whisk together the flour, baking powder, kosher salt, and black pepper.
- Set aside.
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Ready when: Dry ingredients are evenly distributed with no lumps
Tip: Sift the flour and baking powder together if you don't have a sifter—whisk vigorously for 30 seconds to eliminate clumps
Combine wet ingredients
- In a medium bowl, whisk together the eggs, milk, and olive oil until smooth and well combined.
- The mixture should be pale and uniform.
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Ready when: Wet ingredients are fully incorporated with no streaks
Tip: Whisk the eggs and milk together for at least 1 minute to ensure the batter will be light and fluffy
Make waffle batter
- Pour the wet ingredients into the dry ingredients and whisk just until combined—the batter should be slightly lumpy.
- Do not overmix or the waffles will be tough.
- Fold in the halloumi cubes, dill, fresh thyme, mint (if using), and lemon zest (if using) until evenly distributed.
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Ready when: All ingredients are mixed through with a few small lumps of flour remaining
Tip: Stop mixing as soon as you see no dry flour streaks—overworked batter yields dense waffles, not crispy ones
Fill and cook first batchOven 375°F / 190°C
- Lightly spray or brush the air fryer waffle maker with olive oil.
- Divide half the batter between the two waffle cavities (about ¼ cup or 60 ml per waffle).
- Close the lid.
- Place in the preheated air fryer at 375°F (190°C) and cook for 8 minutes until golden brown and crispy.
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Ready when: Waffles are deep golden brown with crispy edges; a light squeeze should feel firm, not soft
Tip: Do not open the waffle maker during cooking—let it cook undisturbed so the outside becomes crispy and the cheese melts
Remove and rest first batch
- Carefully open the waffle maker and transfer the cooked waffles to a wire rack.
- They will crisp up further as they cool for 5 minutes.
- Do not stack them directly on a plate, as steam will soften the bottoms.
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Ready when: Waffles are completely cool to the touch and feel firm and crispy
Tip: Place the rack over a paper towel to catch any cheese drips, which adds flavor but can stain
Cook second batchOven 375°F / 190°C
- Lightly spray the waffle maker again with olive oil.
- Fill with the remaining batter and cook for 8 minutes at 375°F (190°C) until golden brown.
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Ready when: Waffles are deep golden brown and feel crispy to the touch
Tip: If your air fryer temperature fluctuates, check waffles at 7 minutes and add 1–2 minutes if needed—every air fryer cooks differently
Good to know
Tips
- Cut halloumi into small, uniform cubes so it distributes evenly and melts consistently throughout each waffle—large chunks may not cook through or will leave holes
- For extra crispiness, lightly spray the outside of the cooked waffles with olive oil cooking spray before returning them to the air fryer for 1 minute at 400°F (205°C)
- Serve these waffles immediately with Greek yogurt, a squeeze of fresh lemon juice, sliced tomatoes, cucumber, or a light drizzle of honey for sweetness contrast
- If your air fryer waffle maker is smaller or you need individual waffles, you can also make these in a traditional stovetop waffle iron and then air-fry finished waffles for 2–3 minutes at 375°F to restore crispiness
Storage & reheating
Store cooled waffles in an airtight container at room temperature for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes until crispy again, or toast briefly in a regular toaster. Do not refrigerate as the texture will become soggy. Not recommended for freezing due to the cheese content.",
Substitutions
- fresh dill → fresh parsley or fresh basil. Use the same amount; basil adds an Italian accent, while parsley is milder and more neutral
- halloumi cheese → feta cheese, crumbled, or gruyère, diced. Both melt beautifully; feta adds tang, gruyère adds nuttiness. Use the same weight
- extra-virgin olive oil → unsalted butter, melted. Butter will make waffles slightly richer and more tender; use the same amount
- whole_milk → buttermilk or plain Greek yogurt thinned with water to milk consistency. Buttermilk or yogurt adds tang and creates extra-tender waffles—reduce milk by 2 tablespoons if using buttermilk to account for thickness
