Halloumi Potato Balls Recipe – Easy Air Fryer Snack

Last Updated on 3 months by Neha Deshmukh

Halloumi Potato Balls Recipe – Easy Air Fryer Snack

Hey everyone! If you’re anything like me, you always need a quick and satisfying snack recipe up your sleeve. And let me tell you, these Halloumi Potato Balls are a total game-changer. They’re crispy, cheesy, and seriously addictive – plus, they come together in under 30 minutes thanks to the magic of the air fryer! I first made these when I was craving something a little different, and they’ve been a hit ever since.

Why You’ll Love This Recipe

These aren’t your average potato balls. The salty halloumi adds such a wonderful flavour dimension, and the air fryer makes them unbelievably crispy without all the oil. They’re perfect for a quick evening snack, a party appetizer, or even a little something to munch on while you’re prepping dinner. Honestly, you’ll be making these again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious bites:

• 3 medium potatoes (about 400g)
• 3 tablespoons halloumi cheese, grated (about 45g)
• 1 tablespoon cornflour (about 8g)
• Olive oil, as needed
• Salt, to taste
• Pepper, to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make all the difference!

• Halloumi: This Cypriot cheese is a star! It’s known for its high melting point, which means it gets beautifully golden and slightly squeaky when cooked. It’s naturally quite salty, so keep that in mind when seasoning.
• Potato Variety: I like to use starchy potatoes like Maris Piper or Russet for these, as they hold their shape well. Waxy potatoes will work in a pinch, but the balls might be a little softer.
• Cornflour: This is our secret weapon for binding everything together. It helps create a lovely crispy exterior too. Make sure it’s gluten-free if you need a gluten-free snack!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, boil your potatoes until they’re nice and tender – about 15-20 minutes. Once they’re cooked, drain them and let them cool completely.
2. Once cool enough to handle, coarsely grate the potatoes. Don’t worry about making them perfectly uniform, a little texture is good!
3. Now, grate the halloumi cheese separately. You can use a box grater for this.
4. In a large bowl, combine the grated potatoes, halloumi, cornflour, salt, and pepper. Get in there with your hands and mix everything really thoroughly. This is important to make sure the cornflour is evenly distributed.
5. Time to shape the mixture! Take a spoonful of the mixture and roll it into a small ball, about 2-3cm in diameter. Repeat until all the mixture is used.
6. Preheat your air fryer to 200°C (390°F). Lightly brush the potato balls with olive oil – this helps them get extra crispy.
7. Arrange the balls in a single layer in the air fryer basket, making sure they aren’t overcrowded. Cook for 12-15 minutes, shaking the basket halfway through, until they’re golden brown and crispy.

Expert Tips

A few little things I’ve learned along the way…

• Don’t skip the cooling step for the potatoes! Warm potatoes will make the mixture too sticky.
• If the mixture feels too wet, add a little more cornflour, one teaspoon at a time.
• For extra crispy balls, you can spray them with a little olive oil spray halfway through cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based halloumi alternative! There are some great options available now that melt and crisp up beautifully.
• Gluten-Free: Double-check that your cornflour is certified gluten-free if you have dietary restrictions.
• Spice Level: Add a pinch of chili flakes to the mixture for a little kick. My friend, Priya, loves adding a dash of cayenne pepper too!
• Festival Adaptation: These are amazing served as a snack during Diwali or Holi. They’re a fun and flavourful addition to any celebration.

Serving Suggestions

These are best served hot, straight from the air fryer! I love to serve them with:

• Chili sauce
• Hot honey (a current obsession of mine!)
• Ketchup
• A cooling mint-coriander chutney

Storage Instructions

Leftovers? (If there are any!) You can store them in an airtight container in the fridge for up to 2 days. Reheat them in the air fryer for a few minutes to crisp them up again.

FAQs

Got questions? I’ve got answers!

• Can I make these ahead of time? You can definitely prepare the mixture ahead of time and store it in the fridge for a few hours. Just shape the balls right before you’re ready to cook them.
• Can I bake these instead of air frying? Yes, you can! Bake them in a preheated oven at 200°C (390°F) for about 20-25 minutes, flipping halfway through.
• What is the best way to prevent the balls from falling apart? Make sure you mix the ingredients really well and use enough cornflour to bind them. Also, handle the balls gently when shaping them.
• What dips pair best with Halloumi Potato Balls? Honestly, anything goes! But chili sauce, hot honey, and a cooling mint chutney are my top picks.
• Can I freeze these Halloumi Potato Balls? I wouldn’t recommend freezing them after they’ve been cooked, as the texture can change. However, you can freeze the unbaked balls on a baking sheet, then transfer them to a freezer bag once frozen. Cook them straight from frozen, adding a few extra minutes to the cooking time.