This dish looks so impressive, so fancy, that it is hard to believe that it can easily be whipped together in a moment’s notice. The sweetness of the honey, paired with the saltiness of the feta and the crunch of the sesame seeds and nuts, creates a dish which is rich in both flavour and texture. Pretty impressive for a recipe which has only a few basic ingredients and can be ready in under 10 minutes. We wish everything in life was this easy, and this tasty!
This is a dish best served immediately, while the fried feta is still warm and gooey. If it sits too long and cools, your feta will harden up again, and you may also find that the semolina and sesame coating separates from the cheese. At the end of the day, still quite delicious, but not decadent, the way it is when the feta is velvety and smooth.
Be careful if serving this dish to very young children. The deliciously warm feta can burn if one takes too big a bite without realizing that the cheese is hot.
This recipe coats the feta with semolina, which give the dish a bit of extra crunch. It is a delicious contrast to the soft cheese. If however, you don’t have semolina (although you should, because then you can make halva!), you could always substitute it for some all-purpose flour. We really think you should go buy some semolina though…because you can also use it to make galaktoboureko!
Coating your feta can get a little bit messy. The best way to ensure even coverage with all components is to place your egg dipped cheese in the bowl of semolina and shake it around gently. Then, flip it over, and shake again. Use the same technique when coating with the sesame seeds. Finally, when it is time to remove the feta from the sesame seed bowl, pick it up by also scooping us some sesame seeds from the bowl with your fingers. Meaning, you will not have your bare fingers touching the sesame seeds, as this may cause you to inadvertently remove them from the cheese.
Because you will have dipped each piece of feta in raw egg, it is important to ensure that all sides of the cheese are cooked through. Luckily, it is easy to keep track of this because your sesame seeds will turn a nice golden colour as they are fried.
You may feel that the amount of honey called for in this recipe is excessive; trust us, it’s not.
We have had feta this way for breakfast, lunch, a mid-day snack, and even as dessert. It is the perfect treat to serve last minute guests; along with a nice glass of sweet wine it would be an indulgence, if it weren’t so easy to pull together. But it IS easy to pull together, so we say, forget the guests. Pour yourself a glass of wine, fry up some feta, and enjoy!
- 4 pieces Greek feta; each piece about 1/2 inch thick and 2 1/2 inches long
- 1 large egg
- 1/4 cup semolina
- 1/4 cup + 1 tablespoon sesame seeds
- vegetable oil for frying
- 1/4 cup honey
- 3 tablespoons chopped walnuts
- Place your semolina, sesame seeds and egg in 3 separate bowls. Lightly beat your egg. Set all three aside.
- If your feta was stored in brine and is wet, remove as much excess liquid as possible with a paper towel.
- In a frying pan large enough to fit 4 feta pieces at once, pour enough vegetable oil to completely cover the bottom of the pan; the oil should be approximately 1 centimeter deep.
- Working one feta piece at a time, dip the feta into the egg, then into the semolina, ensuring that it is well coated on all sides. Dip the feta back into the egg, and then place it into the bowl with the sesame seeds. Ensure that it is coated with sesame seeds all around. Set aside in a clean plate, and repeat with the rest of the feta.
- When all 4 feta pieces are ready, heat the oil in the pan over medium heat. When the oil is hot, add the feta carefully. Cook on all sides for 1 – 2 minutes, or until golden brown.
- When the feta is cooked, place it on a serving dish and pour the honey evenly over all the pieces. Sprinkles with the crushed walnuts. Serve immediately. Enjoy!