Fried Feta with Honey and Sesame (Feta Saganaki)
User Reviews
5
Fried Feta with Honey and Sesame (Feta Saganaki)
Description
Fried Feta with Honey and Sesame (Feta Saganaki) involves slicing firm block feta cheese into half-inch slices, which are then coated successively in flour, a whisked egg mixture, and toasted sesame seeds. The coated slices are fried in a good amount of olive oil in a heavy skillet until both sides develop a golden, crusty exterior. The toasted sesame seeds provide a nutty flavor and crunchy coating that complements the creamy, salty inside of the feta. Once fried, the cheese is served warm with a drizzle of honey to introduce a gentle sweetness that balances the savory profile.
The process of coating and frying ensures the cheese does not melt away but instead forms a controlled crisp crust holding its shape. This method produces a rich, textured appetizer or snack that can be served alongside pita chips or included in a larger mezze platter. The honey can be adjusted per preference to emphasize sweetness or to keep the savory character dominant. Toasting the sesame seeds in advance enhances their aroma and flavor, elevating the overall dish.
Leftover fried feta can be stored in an airtight container for up to three days and enjoyed at room temperature. It can also be cut into smaller chunks to add texture and flavor to salads or other dishes, offering practical versatility. Using high-quality olive oil and feta improves the flavor markedly. This recipe showcases a nicely balanced combination of textures and the interplay of sweet and savory notes.
Ingredients
- 2 egg
- ¼ cup all-purpose flour
- ½ cup sesame seed more as needed, toasted
- 1 ounce feta cheese this one, block; traditional chunk (Athenos
- extra virgin olive oil
- 1/4 cup honey more to your liking
Instructions
- 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.
Notes
- Serve warm with honey drizzled on top for the best flavor contrast.
- Use toasted sesame seeds for enhanced nuttiness and crunch.
- Leftovers can be kept in an airtight container for up to 3 days and eaten at room temperature.
- Try cutting fried feta into chunks and adding it to salads for an extra flavorful element.
- Use firm block feta like Athenos to maintain shape while frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 1161 kcal
% Daily Value*
| Calories | 116.1kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3.5g | 7% |
| Fat | 5.8g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 2.2g | 11% |
| Cholesterol | 41mg | 14% |
| Sodium | 18.3mg | 1% |
| Potassium | 68.7mg | 1% |
| Fiber | 1.2g | 5% |
| Vitamin A | 60.2IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 98.8mg | 10% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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