Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Feta Saganaki

Feta Saganaki

  • (serves 2)
  • 1 slab of firm Feta (Dodoni works well), about 1/5 cm thick
  • water
  • 1 cup all-purpose flour
  • vegetable or olive oil for frying
  • honey
  • sesame seeds
  • lemon wedge (optional)
  1. Place a small skillet on your stovetop and add about 1 cm of oil and turn the heat up to medium-high (temp of oil should be about 350F).
  2. Fill a shallow bowl with water (that will contain the feta) and fill another bowl with flour.
  3. Dunk your Feta slab in water then dredge in flour and ensure all the cheese is coated in flour.
  4. Once the oil is ready for frying, take the cheese out of the flour, shake off excess an carefully place in the oil.
  5. Fry for a couple of minutes or until golden. Flip and fry the other side until golden.
  6. Place on a paper lined plate to absorb excess oil then transfer to a serving plate. Drizzle good Greek honey, sprinkle sesame seeds on top and serve immediately with some warm pita bread wedges.

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