Sesame Fried Feta with Honey and Pistachios
Ed has been cooking for family and friends since he was 25 years old.
This recipe is featured in Ed Maxwell Cooks for Family & Friends
Fried feta with honey is a popular Greek dish that can be served as an appetizer or a side dish. The dish typically involves frying a block of feta cheese until it’s crispy and golden brown, then drizzling it with honey and serving it with bread or crackers.
This dish is perfect for serving at parties or gatherings, as it’s easy to make and always a crowd-pleaser. It’s also a great option for a quick and satisfying snack or light meal.
Overall, fried feta with honey is a delicious and versatile dish that can be served on many occasions, from casual get-togethers to more formal events.
Ingredients
- 118 ml (1/2 cup) plain breadcrumbs
- 118 ml (1/2 cup) sesame seeds
- One 227 gram (8 ounce) block feta cheese
- 60 grams (1/2 cup) all-purpose flour
- 1 egg, beaten
- 30 ml (2 tablespoons) olive oil
- 60 ml (1/4 cup) honey
- 32 grams (1/4 cup) shelled pistachios, peeled*
- Rose petals
- 1 sprig fresh oregano
Preparation
- Mix the breadcrumbs and sesame seeds in a large bowl or on a rimmed plate, and set aside. Dredge the feta in the flour, then 1 beaten egg, then in the mixed breadcrumbs and sesame seeds.
2. In a small skillet over medium heat, add enough olive oil to come up 1/4 inch deep in the pan. Heat the olive oil until shimmering. Add the feta, spooning the hot oil over the top. Fry for 1 minute then check for color; it should be light golden brown with no burning of the sesame seeds.
3. Plate the fried feta and drizzle generously with honey. Place some peeled pistachios and rose petals around and top of the feta. Garnish with a fresh oregano sprig, which can be torn and eaten with the feta.
Peel Pistachios
- To peel the pistachios, cover in hot water and let sit at least fifteen minutes. The skins will then rub off easily.
Ed Maxwell
Ed has been cooking for family and friends since he was 25 years old. He has put an effort into improving his skills since recovering from a liver transplant and retiring 5 years ago. He loves all cuisines and enjoys researching them and finding new flavors.
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