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!
Mix milk and flour in a small bowl, and pour Panko bread crumbs onto a plate.
½ cup all-purpose 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
Video
Notes
Nutritional information assumes ⅔ of flour, milk and Panko breadcrumbs are consumed as well as 2 tablespoon of vegetable oil from frying.
Vegetable oil - use a neutral kind with a high temperature tolerance, for example oil specifically for deep fat frying
Coat the cheese well to avoid leakage
Keep a close eye 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
Allow the excess oil to be soaked up by a paper towel for a few minutes before serving for a crispier, less oily, exterior
Fried Feta is besteaten straight away but leftovers can be stored in an airtight container in the fridge for up to 3 days