Best Fried Feta With Sesame Seeds Recipes

FRIED FETA WITH SESAME SEEDS

Steps:

• Cut feta cheese into squares or rectangles about 1/2 inch thick.
• Crack eggs into a bowl wide enough to fit the feta and beat lightly with a fork. Place flour on a plate. Place sesame seeds on a second plate.
• Coat each piece of feta in flour, then eggs, and then sesame seeds. Be sure to coat well with each step, so all sides are covered.
• Heat enough olive oil to shallow fry in a frying pan over medium-high heat. Working in batches if necessary, carefully add the feta and fry until nicely golden, about 5 minutes. Flip and fry on the other side, about 5 minutes more. Drain on paper towels to remove any excess oil. Drizzle honey on top and serve warm.

CRISPY SESAME FETA FINGERS WITH HONEY

Steps:

• Slice feta into four fingers and place in the freezer for 10 minutes to help it hold its shape while you prepare the other ingredients.
• Set out egg, flour, and sesame seeds in three separate shallow dishes. Season egg with black pepper.
• Pour oil into a small skillet to a depth of about 1/2-inch. Heat over medium-high heat.
• Remove feta from freezer and dredge each finger first in egg, then flour, egg again, followed by sesame seeds. Evenly coat all sides. Add breaded fingers to the hot oil.
• Cook until golden brown, about 2 minutes per side. Remove from oil and briefly drain excess oil on kitchen paper.
• Place feta fingers on a serving plate and drizzle with honey. Enjoy straightaway while hot.

FETA SAGANAKI WITH A SESAME-SEED CRUST

Steps:

• The feta should be a rectangular, not triangular, piece.
• Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
• Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds.
• Heat the olive oil and butter in a large, heavy, nonstick skillet.
• Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
• As soon as the feta begins to soften, flip it over to brown on the other side.
• Remove and serve hot.
• Repeat with the remaining feta and sesame seeds.

CRISPY FETA WITH LEMON

Steps:

• Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
• In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
• In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.