Saganaki is the Greek taverna classic — a slab of cheese fried until golden and crisp-edged, finished with lemon. The air fryer crisps it beautifully with a light dusting of flour. Here's how.
Key takeaways
Q: How do you make saganaki in an air fryer?
A: Lightly flour a slab of firm cheese and air fry at 200°C (400°F) for 6–8 minutes, until golden and crisp-edged. Finish with lemon.
Q: What cheese do you use?
A: A firm cheese that holds its shape — halloumi, kefalotyri or graviera.
Best cheeses
- Halloumi — easy to find and holds its shape.
- Kefalotyri or graviera — traditional Greek choices.
- Avoid soft cheeses — they'll melt and spread.
The recipe
Air Fryer Saganaki
Ingredients
- 200g firm cheese (halloumi/kefalotyri)
- 1 tbsp flour
- 1 tsp oil
- Lemon, oregano to serve
Method
- Pat the cheese dry; dust with flour.
- Brush with a little oil.
- Air fry at 200°C for 6–8 minutes.
- Squeeze over lemon; serve hot.
Tips
- Pat dry and flour for crisp edges.
- Serve immediately while hot and golden.
- Lemon is essential — it cuts the richness.
Frequently asked questions
How do you make saganaki in an air fryer?
Lightly flour a slab of firm cheese, brush with oil, and air fry at 200°C for 6–8 minutes until golden and crisp-edged. Finish with a squeeze of lemon.
What cheese is best for saganaki?
A firm cheese that holds its shape — halloumi, kefalotyri or graviera. Avoid soft cheeses, which melt and spread.
Why squeeze lemon over saganaki?
The lemon cuts through the rich, salty cheese and is the traditional Greek finish for the dish.