Breaded cheese in the air fryer is one of those starters that vanish from the serving dish before you’ve even had time to sit down. Thick slices of halloumi are turned in plain flour, beaten egg and breadcrumbs and baked golden at 200 °C, so you get a crisp crust around a soft, warm centre. The dish is inspired by the Greek saganaki, where the cheese is traditionally fried in a pan – here a thin layer of olive oil and the hot air do the work.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
The whole dish takes 18 minutes: 10 minutes to slice, pat dry and bread, and 8 minutes in the air fryer. After that, all that’s left is a drizzle of honey, a sprinkle of dried oregano and a lemon wedge, and then the cheese goes straight onto the table.
Estimated reading time: 4 minutes
Table of Contents
Why I love breaded cheese in the air fryer
I love dishes where the contrast does all the work, and here it is plain to see: crunchy breadcrumbs on the outside, salty, soft cheese on the inside and tangy lemon to cut through it. Halloumi is made for the job, because it holds its shape in the heat instead of oozing out. Saganaki is traditionally made with the cheese kefalotyri, but halloumi is easier to find in Danish supermarkets.
The air fryer also makes for a cleaner process. You avoid a pan of hot, spattering oil and only have to turn the cheese once along the way. The slices are simply brushed with olive oil, and then the circulating hot air takes care of a golden surface all the way around.
The difference between breaded and grilled halloumi
Plain grilled halloumi gets its seared crust directly on the cheese and stays firm to the bite, with the characteristic squeak against the teeth. Breaded cheese is a different experience: flour, egg and breadcrumbs form a shell that turns crisp, while the cheese inside becomes soft and warm. If you want extra crunch, you can use panko instead of regular breadcrumbs.
My kitchen test of breaded cheese
I tested the recipe in my Cosori Dual Blaze, where the basket has heating elements both above and below, so the breading gets heat from both sides. I preheated to 200 °C, laid the slices in a single layer with a little air between them and gave them 4 minutes, turned them carefully with tongs and gave them another 4 minutes. After the full 8 minutes, the breadcrumbs were golden and crisp, and the cheese gave way softly when I pressed it lightly.
The most important thing I took away from the test is the timing around serving. Halloumi becomes firm and chewy as it cools, so I have the lemon wedges cut and the honey standing ready before the basket is opened. I cut the slices about 1.5 cm thick, so there is plenty of soft cheese inside the crust.
Dab the oil on with the brush instead of sweeping it on. That way the breadcrumbs stay put, and the whole surface gets the thin film of oil that makes the breading golden.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is skipping the drying step. Moisture on the surface of the cheese makes the breading come off, so pat each slice thoroughly dry with kitchen paper on both sides before it goes into the flour. The second mistake is a loose breading: tap off the excess flour, and press the breadcrumbs firmly onto every side. The third mistake is overfilling the basket. If the slices lie on top of each other, the hot air can’t reach them, and the breadcrumbs turn soft instead of crisp. Lay them in a single layer, and bake in two batches if your air fryer is small. Leave the salt shaker alone as well – halloumi is salty enough on its own.
How to serve breaded cheese
The cheese is best straight from the basket, so have the accompaniments ready in advance. Here are my favourite ways to serve it:
- With lemon wedges, a drizzle of runny honey and a sprinkle of dried oregano, as in the recipe
- As a starter with tomato salad, olives and a little bread
- As part of a meze spread alongside other small dishes
- Without honey, if you prefer the dish more tangy and salty
Storage and reheating
Breaded cheese tastes best freshly made, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat the slices in the air fryer at 180 °C for 3-4 minutes, until they are hot and crisp again. If you want to prepare the dish well in advance, the breaded, unbaked cheese slices can be frozen for up to 2 months and baked straight from frozen with 2-3 extra minutes.
Breaded cheese in the air fryer is a small dish with a big impact: few ingredients, a short time and a crispness that normally requires a pan of oil. Serve it immediately as a starter or as part of a meze spread. You’ll find the full recipe with quantities and steps below.
FAQ
Yes. The Greek saganaki is traditionally made with the cheese kefalotyri. Choose a firm cheese that can take the heat without oozing out. Halloumi is the safe choice, because it holds its shape, and the time and temperature in the recipe are suited to it.
Yes, the breaded, unbaked cheese slices can be frozen for up to 2 months. Bake them straight from frozen with 2-3 extra minutes.
It is usually caused by moisture on the surface of the cheese. Pat the slices completely dry with kitchen paper, tap off the excess flour, press the breadcrumbs on firmly, and dab the oil on with the brush. Turn the slices carefully with tongs.
Recipe
Breaded cheese in the Air Fryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Recommended equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Paper towel
- 3 Deep plate
- 1 Whisk
- 1 Brush
- 1 Tongs
Shopping list
Ingredients
- 400 g halloumi (About 2 blocks)
- 4 tbsp plain flour
- 2 pcs eggs
- 80 g breadcrumbs (Preferably panko)
- 2 tbsp olive oil (For brushing)
Serving
- 1 pcs lemon
- 2 tbsp honey (Runny, can be left out)
- 1 tsp dried oregano
How to make it
Preparation
- Cut 400 g halloumi into 8 thick slices of about 1.5 cm.
- Pat the slices thoroughly dry with kitchen paper on both sides, so the breading sticks better.
- Whisk 2 pcs eggs together in a deep plate, and put 4 tbsp plain flour and 80 g breadcrumbs in separate deep plates.
- Then dip them in the beaten egg, and finally turn them in the breadcrumbs, pressing the crumbs firmly onto every side.
- Gently brush the breaded slices with 2 tbsp olive oil on both sides – dab the oil on so the breading stays in place.
- Cut 1 pcs lemon into wedges for serving.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Place the cheese slices in the air fryer basket in a single layer with a little space between them.
- Bake the cheese slices at 200 °C for 4 minutes.
- Carefully turn the slices with tongs, and bake them at 200 °C for another 4 minutes, until the breading is golden and crisp.
Serving
- Drizzle the hot cheese with 2 tbsp honey, and sprinkle with 1 tsp dried oregano.
- Serve immediately with the lemon wedges, while the cheese is soft inside and crisp on the outside.
Our notes for the recipe
Pat the cheese completely dry before breading – moisture on the surface makes the breading fall off. Press the breadcrumbs on firmly, and place the slices in a single layer so the hot air can reach all the way around. Halloumi is salty on its own, so there is no need for extra salt. Greek inspiration:
The dish is inspired by the Greek saganaki, which is traditionally made with the cheese kefalotyri and fried in a pan. Here halloumi is used, because it holds its shape in the heat, and the cheese is brushed with oil instead of being pan-fried. Variation:
Use panko instead of regular breadcrumbs for an extra crispy crust, or stir some chilli flakes or sesame seeds into the breadcrumbs. The honey can be left out if you prefer the dish more tangy and salty. Serving:
Serve the cheese immediately – halloumi becomes firm and chewy as it cools. It goes well as a starter with tomato salad, olives and a little bread, or as part of a meze spread. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
