Feta Saganaki (Pan fried Feta cheese)
This classic Greek Feta Saganaki brings restaurant-style indulgence to your home in just 10 minutes. Golden-crispy on the outside and irresistibly melty inside, this pan-fried feta cheese appetizer delivers a perfect balance of salty and rich flavors.
Equipment
- Frying pan
- Kitchen paper
- Bowls
Ingredients
For the Saganaki
- 190 g feta cheese ideally made from 100% sheep's milk
- 1 egg beaten
- 1/2 tsp freshly ground pepper
- 40 g flour enough to coat the feta cheese
- olive oil for frying
- 1 lemon
Instructions
- To prepare this super easy feta saganaki, start by cutting the feta cheese into 1 block approx. 2cm or 1 inch thick.
- Crack the egg into a bowl and whisk it with a fork.
- In another bowl add the flour and the pepper and using a spoon mix to combine.
- Dip the feta cheese into the whisked egg and then roll into the flour. You want the feta cheese entirely coated with flour.
- Pour your oil to the frying pan until it is about 1 cm / 0.5 inch full.
- Heat the oil over medium-high heat until it has reached 180C/350F. If you don't have a kitchen thermometer, drip a drop of the egg in the pan. If it sizzles immediately your oil is about the right temperature.
- Fry the feta until nicely coloured. Use a slotted spoon to flip the feta saganaki over carefully, so that it is nicely coloured on both sides. (about 2 minutes each side)
- When done, place on some kitchen paper to absorb the extra oil.
- Squeeze a few drops of fresh lemon on top (or the honey and sesame seeds) and serve your feta saganaki while still warm!
Tried this recipe?Let us know how it was!