Prep the halloumi: Remove the halloumi from its packaging and pat it very dry with paper towels. Slice into fry-sized batons, about 1/2 inch thick and 3–4 inches long. Drying is key for a crisp finish.

Set up a breading station: In one shallow bowl, mix flour, smoked paprika, garlic powder, black pepper, and cayenne (if using). In a second bowl, beat the eggs. In a third bowl, add the panko.

Coat the fries: Dredge each halloumi piece in the seasoned flour, shake off excess, dip into egg, then roll in panko until fully coated. Press gently so the crumbs adhere.

Preheat the air fryer: Heat your air fryer to 400°F (200°C) for 3–5 minutes. A hot basket helps the coating crisp quickly.

Oil lightly: Arrange the coated fries in a single layer in the basket, leaving space between pieces. Lightly mist or brush with oil for even browning. Work in batches if needed.

Air fry: Cook for 7–9 minutes, flipping halfway. They’re done when the coating is golden and crisp and the halloumi feels springy, not rubbery.

Finish and serve: Transfer to a plate, squeeze over fresh lemon juice, and sprinkle with herbs if you like. Serve hot with your favorite dip.