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.
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.
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.
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.
Divide the leafy greens between individual plates, and place the fried cheese on top. Drizzle over the vinaigrette - and serve!
Nutritional information assumes ⅔ of flour, milk and Panko breadcrumbs are consumed as well as 2 tablespoon of vegetable oil from frying.
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 besteaten straight away but leftovers can be stored in an airtight container in the fridge for up to 3 days