Crispy on the outside, salty and creamy on the inside, this pan-fried feta saganaki is a take on the Greek classic cheese saganaki. This easy Greek appetiser takes about 10 minutes to make with just a handful of ingredients.
For best results, always weigh ingredients where a weight is provided
Equipment
small skillet or frying pan
Flat spatula, like a fish slice and a fork for turning.
Instructions
Take the feta out of the package. If it was stored in brine you can rinse it first but don't dry it off. Place it in a bowl with the flour and turn to coat, pressing the flour on to it as much as possible.
In a small skillet, heat the oil over medium heat.
Carefully place the feta into the oil, it should sizzle straight away, and cook 4-5 minutes, until deep golden underneath. Carefully, turn it over and repeat. If it looks like it's colouring too quickly or starting to burn, turn the heat down a little.
Once golden on both sides, transfer to a warmed serving plate. Squeeze over lemon, then sprinkle over the thyme leaves and sesame seeds. Drizzle honey to taste and serve immediately.
Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
Be careful when turning so as not to splash the hot oil. Slide a spatula underneath and hold a fork or another spatula on the other side.
Serve immediately. Feta saganaki will firm up as it cools so serve it quickly to make the most of that warm, soft interior.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.