Fried Feta Appetizer Food

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.

GREEK FRIED FETA

Steps:

• Cut he feta slices into two triangles.
• Roll them first through flour, then through the egg, and finally cover with breadcrumbs.
• Put in the fridge for two hours.
• Fry the feta slices in hot oil, about two minutes per side.
• Arrange the vegetables on a plate with the feta.
• Beat the vinegar and oil together and drizzle over the vegetables.
• Sprinkle with mint.

FRIED FETA WITH HONEY AND SESAME (FETA SAGANAKI)

Steps:

• Break the eggs in a shallow bowl. Add 1 to 2 tablespoons water. Whisk to combine.
• In another shallow bowl add the flour, then add the sesame seeds in a third shallow bowl right next to the flour.
• Slice the block of feta into ½-inch thick slices.
• Take one slice of the feta and roll it in the flour (turn it over to make sure all sides of the feta are covered). Dip the feta in the egg mixture, then roll it in the prepared sesame seeds. Set aside. Repeat until all the feta slices are covered in the egg, flour, and sesame seeds.
• In a cast iron skillet, add extra virgin olive oil to cover the bottom of the skillet by about 1 inch (if you use a smaller skillet, you'll need less oil, but you'll need to work in batches).
• Heat the olive oil over medium-high heat until shimmering. Add the feta cheese slices so that they are each touching the hot bottom of the skillet. Fry on one side until golden brown, then turn over and fry on the other side until golden brown and crusty. Transfer the fried feta to a tray or plate lined with paper towel to drain excess oil.
• To serve, transfer the feta to a plate and drizzle with warmed honey (I simply warm the honey in a small skillet, and I like to add a dash of red pepper flakes). Serve warm.

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.

FETA CHEESE APPETIZERS

Steps:

• Preheat broiler.
• In a medium skillet cook onion and garlic in olive oil and sesame oil over medium heat for 4 to 5 minutes or until onion is tender.
• Remove from heat.
• Add cream cheese and feta cheese; stir until mixture is nearly smooth.
• Stir in olives, sweet peppers, and dillweed. Set aside.
• Using a long serrated knife, split pita rounds in half horizontally to form two circles.
• Place, cut side up, on a large ungreased baking sheet.
• Broil 3 inches from heat for 1 minute or until pita rounds are lightly toasted.
• Spread each pita round with about 1/3 cup of the cheese mixture.
• Broil about 1 minute more or until hot.
• To serve, use a sharp knife or kitchen scissors to cut each round into 6 wedges.