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In less than 15 minutes you can make Fried Feta Cheese without a deep fat fryer. Follow this easy recipe for salty, crispy, slightly melted Feta Cheese. Serve with greens and a drizzle of sweet & sour Honey Truffle Vinaigrette for an appetizer everyone will love!
What's your relationship to fried cheese? Mine is what you'd imagine since it's basically a combo of two of my favorite things: fried, and cheese. Together they create this awesomeness that might just be the most addictive thing I've ever tried.
And while I still haven't met a cheese I didn't like fried, I do have one favorite I come back to over and over: Fried Feta cheese.
Why you will love this recipe
- It's quick and all done in 15 minutes
- It's easy with just a few simple steps
- No deep fat fryer required - I show you how to make it in a regular pan
- A perfect mix of flavors: salty fried Feta cheese, sweet honey and perfect acidity
- Balanced flavor with balsamic vinegar to balance the heaviness of fried cheese
- A crispy outside covering a gooey, melty inside for the perfect appetizer
What you need to make it
Ingredient notes & substitutions
- Feta cheese can be substituted for another, similarly salty, hard, white cheese - for example, its cousins from Bulgaria or Macedonia
- Vegetable oil - use a neutral kind with a high temperature tolerance, for example oil for deep fat fryers
- Panko breadcrumbs can be substituted for regular breadcrumbs
- White balsamic vinegar is a bit more acidic than the regular balsamic vinegar - but you can definitely substitute one for the other
- Truffle oil can be skipped
How to make it
- Prep: Cut Feta cheese into four pieces, mix together milk & flour in a bowl and pour Panko breadcrumbs on a plate
- Dip the Feta in the milk & flour mixture and make sure it's coated all over
- Roll the Feta cheese in the breadcrumbs, taking care to ensure there's breadcrumbs all over
- Repeat for all pieces
- Fry for 2 minutes in hot oil, turning a few times if frying in a pan. They're done when they're golden and crispy. When done, place them on a paper towel to allow for the excess oil to absorb. While this is happening, place all ingredients for the vinaigrette in a jar and shake vigorously until well combined.
- Place leafy greens on a plate
- Top with fried Feta cheese
- Drizzle the vinaigrette over the cheese & greens
Tips & Tricks
- Coat the cheese well with milk, flour & breadcrumbs to avoid leakage
- Keep a watch on the temperature of the oil - it should be around 320°F (160°C) and no higher than 355°F (180°C)
- If you don't have a thermometer you can use a wooden spoon to test the temperature. Place the handle against the bottom of the pan - if bubbles immediately start building against the handle the oil is hot enough.
- Another way to test the temperature of the oil is to just throw in some panko breadcrumbs balled up with the flour and milk, and see how the oil reacts. Is it quiet and mellow? Not ready. Does it sputter and quickly turn the breadcrumbs golden? In you go with your Feta cheese!
- Keep a lid close at hand in case of fire - it's unlikely as long as you're careful, but better safer than sorry. If the worst happens, never pour water on an oil fire! Use something (like a lid) to smother the flames instead.
- Allow the excess oil to be soaked up by a paper towel for a few minutes before serving for a crispier, less oily, exterior
- Make your vinaigrette in a jar - just pour in all the ingredients, close the lid tightly and go to town shaking it like a maraca. Done!
- Truffle not your thing? Serve with this delicious Honey Lemon Vinaigrette instead!
- Fried Feta is best eaten straight away but leftovers can be stored in an airtight container in the fridge for up to 3 days
Recipe FAQ
YES! Feta cheese heats really well, and is perfect for frying as it doesn't melt totally like many other cheeses. This means you have more leeway if you miss a spot or two with your breading.
Most cheeses can be fried. Some great options are:
Feta cheese and other similar style cheeses
Halloumi
Mozzarella
Provolone
Emmentaler
Gruyere
Cheddar
For an unopened package of Feta cheese, check the best-before date. Just keep in mind this date does not mean the cheese is bad after that date, but you might want to make sure before you eat it.
Opened Feta cheese will last a few days in the fridge. It doesn't go bad for at least 5 days, but it can change in taste and texture enough that it's just not good anymore. If you keep it in the brine it will be good for the full 5 days, maybe longer.
The best way to find out if Feta cheese has gone bad is to look, smell and taste - in that order.
1. Look: Does it look like Feta cheese?
Is there mold? If so, definitely throw it away. Is it dry? Still edible, but not as good.
2. Smell: Does it smell like Feta cheese?
Does it small bad? If so, throw it away. Does it smell a bit sour? It's probably fine, but not as good anymore.
3. Taste: Does it taste like Feta cheese?
Does it taste bad? Throw it away. Does it taste a little bit different, but still good? You're fine.
When in doubt, throw it away - but if it looks, smells, and tastes fine, then it's most likely fine.
More quick & easy appetizers
Love quick and easy appetizers, like this Fried Feta Cheese? Then you have to try some of my other favorite appetizers!
- Salmon Tartare with Rum & Fried Capers
- Bacon Wrapped Dates
- Stuffed Dates with Feta Cheese
- Smoked Salmon Pâté
- Air Fryer Chicken Drumsticks
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Fried Feta Cheese with Honey Truffle Vinaigrette
Print RateIngredients
- 1 (6 oz) block Feta cheese cut in 4 pieces
- ½ cup flour
- ½ cup milk
- ⅔ cup Panko breadcrumbs
- vegetable oil amount depending on size of your pan - should be at least 2 inches (5 cm) deep
Truffled Honey Vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon truffle oil
- 1 tablespoon white balsamic vinegar
- 1.5 tablespoon honey
- ¼ teaspoon salt
To serve
- 2 handfuls leafy greens optional
Instructions
Fried Feta Cheese
- Mix milk and flour in a small bowl, and pour Panko bread crumbs onto a plate.½ cup flour, ½ cup milk, ⅔ cup Panko breadcrumbs
- Take one piece of Feta cheese and dip it in the milk & flour mixture, covering it entirely. Then roll it in the breadcrumbs, making sure that the cheese is totally covered.1 (6 oz) block Feta cheese
- Heat the oil in a sauce pan or a low and wide pan to about 320°F (160°C). Place the cheese in the pan and fry for 2 minutes, turning a few times to ensure an even color. When the pieces are golden brown, they're done.vegetable oil
- Place the fried cheese on a paper towel to soak off the excess oil.
Truffled Honey Vinaigrette
- Place all ingredients in a jar, close the lid tightly and shake vigorously until well combined.1 tablespoon olive oil, 1 tablespoon truffle oil, 1 tablespoon white balsamic vinegar, 1.5 tablespoon honey, ¼ teaspoon salt
To serve
- Divide the leafy greens between individual plates, and place the fried cheese on top. Drizzle over the vinaigrette - and serve!2 handfuls leafy greens
Equipment needed for this recipe
- Measuring cups (metric or US)*
- Slotted spoon (optional)
Video
Notes
Ingredient notes & substitutions
- Feta cheese can be substituted for another, similarly salty, hard, white cheese - for example, its cousins from Bulgaria or Macedonia
- Vegetable oil - use a neutral kind with a high temperature tolerance, for example oil for deep fat fryers
- Panko breadcrumbs can be substituted for regular breadcrumbs
- White balsamic vinegar is a bit more acidic than the regular balsamic vinegar - but you can definitely substitute one for the other
- Truffle oil can be skipped
Tips & tricks
- Coat the cheese well with milk, flour & breadcrumbs to avoid leakage
- Keep a watch on the temperature of the oil - it should be around 320°F (160°C) and no higher than 355°F (180°C)
- If you don't have a thermometer you can use a wooden spoon to test the temperature. Place the handle against the bottom of the pan - if bubbles immediately start building against the handle the oil is hot enough.
- Another way to test the temperature of the oil is to just throw in some panko breadcrumbs balled up with the flour and milk, and see how the oil reacts. Is it quiet and mellow? Not ready. Does it sputter and quickly turn the breadcrumbs golden? In you go with your Feta cheese!
- Keep a lid close at hand in case of fire - it's unlikely as long as you're careful, but better safer than sorry. If the worst happens, never pour water on an oil fire! Use something (like a lid) to smother the flames instead.
- Allow the excess oil to be soaked up by a paper towel for a few minutes before serving for a crispier, less oily, exterior
- Make your vinaigrette in a jar - just pour in all the ingredients, close the lid tightly and go to town shaking it like a maraca. Done!
- Fried Feta is best eaten straight away but leftovers can be stored in an airtight container in the fridge for up to 3 days
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Honey Bee
Fantastic. Put this over a spring mix and added toasted almonds, strawberries, shaved red onion, salami, and the dressing. Fancy salad for company!!! Delish!
Emmeline Kemperyd
Yum!!! That sounds delicious!