Pan Fried Feta Cheese is a crispy appetizer made with a block of feta coated in seasoned panko breadcrumbs and pan-fried until golden on the outside and warm and creamy inside. It’s finished with spicy hot honey, sun-dried tomatoes, fresh parsley, lemon zest, and a squeeze of lemon juice.
The combination of textures is what makes this appetizer stand out for me. The panko gets golden and crunchy while the feta inside stays soft and creamy, and that sweet-spicy hot honey takes it over the top.
Why I Love Pan Fried Feta Cheese
Ingredient Notes
- Feta Cheese: Use one whole 8–10 ounce block of feta rather than crumbled feta. The block holds together while frying and becomes warm and creamy inside.
- Panko Breadcrumbs: Panko gives the feta a lighter, crunchier coating than traditional breadcrumbs.
- Garlic Powder & Italian Seasoning: Season the breadcrumb coating and add plenty of flavor without needing extra ingredients.
- Egg: Helps the seasoned panko stick to the feta. Beat it well before dipping.
- Olive Oil: Used to pan-fry the feta until the coating is crisp and golden. You only need enough to lightly coat the bottom of the pan.
- Fresh Parsley: Adds fresh flavor and color to the finished feta.
- Sun-Dried Tomatoes: Drain them well before chopping so excess oil doesn’t make the crispy coating soggy.
- Lemon Zest & Juice: Add brightness that balances the salty feta and sweet hot honey.
- Honey: Creates the sweet base for the homemade hot honey.
- Cayenne & Crushed Red Pepper: Give the honey its heat. You can adjust either one depending on how spicy you want it.
Be sure to check out the full recipe and ingredient list below
How to Make Pan Fried Feta Cheese
- Prepare the hot honey by mixing the honey with cayenne pepper and crushed red pepper in a small bowl. Stir well, then transfer to a glass jar with a lid and set it aside.
- Gently pat the feta block dry with a paper towel to remove any excess moisture.
- Combine the panko bread crumbs, garlic powder, Italian seasoning, salt, and black pepper in a shallow bowl. Place the beaten egg in a separate shallow dish.
- Dip the feta block into the beaten egg, coating all sides. Then, press the feta into the panko mixture, ensuring it is evenly coated on all sides.
- Heat the olive oil in a skillet over medium-high heat. Once hot, carefully add the coated feta block to the pan. Fry for about 3 minutes per side, or until golden and crispy. Use a spatula to gently flip it.
- Remove the feta from the pan and place it on a serving dish while it’s still warm. Drizzle generously with the prepared hot honey.
- Sprinkle the feta with chopped parsley, sun-dried tomatoes, lemon zest, and a squeeze of fresh lemon juice.
- Serve immediately with pita crackers, bread, or your favorite dippers. Enjoy!
Tips I Found Helpful
- Pat the feta dry: I blot the feta with paper towels before breading it. Removing extra moisture helps the coating stick and crisp up better.
- Handle the feta gently: Feta can crumble, so I keep the block whole and handle it carefully while coating and frying.
- Press the panko onto the feta: Gently press the seasoned breadcrumbs onto all sides so you get an even, crispy coating.
- Heat the oil before adding the feta: I wait until the oil is hot before frying. If the oil isn’t hot enough, the breadcrumbs can absorb the oil instead of getting crisp.
- Watch it closely: The panko browns quickly, so keep an eye on the feta and turn it carefully once the coating is golden.
- Drain the sun-dried tomatoes well: Too much oil from the tomatoes can soften that crispy coating.
- Adjust the hot honey: Start with the listed cayenne and red pepper flakes, then add more if you want extra heat.
- Serve it right away: Pan-fried feta is best while the outside is hot and crispy and the center is warm and creamy. 🧀🍯💙
Frequently Asked Questions
Appetizers I Love
Pan Fried Feta Cheese
Yield:
10
Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
8 minutes
Pan Fried Feta Cheese is coated in seasoned panko and fried until golden and crispy outside and warm and creamy inside.
No Ratings
Ingredients
- 1 block feta cheese (8-10 ounces)
- 1/2 cup panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 2-3 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons drained and chopped sun-dried tomatoes
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
For the Hot Honey:
- 1/4 cup honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
Instructions
- Prepare the hot honey by mixing the honey with cayenne pepper and crushed red pepper in a small bowl. Stir well, then transfer to a glass jar with a lid and set it aside.
- Gently pat the feta block dry with a paper towel to remove any excess moisture.
- Combine the panko bread crumbs, garlic powder, Italian seasoning, salt, and black pepper in a shallow bowl. Place the beaten egg in a separate shallow dish.
- Dip the feta block into the beaten egg, coating all sides. Then, press the feta into the panko mixture, ensuring it is evenly coated on all sides.
- Heat the olive oil in a skillet over medium-high heat. Once hot, carefully add the coated feta block to the pan. Fry for about 3 minutes per side, or until golden and crispy. Use a spatula to gently flip it.
- Remove the feta from the pan and place it on a serving dish while it’s still warm. Drizzle generously with the prepared hot honey.
- Sprinkle the feta with chopped parsley, sun-dried tomatoes, lemon zest, and a squeeze of fresh lemon juice.
- Serve immediately with pita crackers, bread, or your favorite dippers. Enjoy!
Notes
Pat the feta dry before breading so the coating sticks well. Handle the block gently and press the seasoned panko onto all sides. Make sure the olive oil is hot before adding the feta, and watch it closely since the breadcrumbs brown quickly. Serve immediately for the crispiest coating and creamiest center.
