Pan Fried Feta Cheese
Pan-fried Feta Cheese is an irresistible appetizer, crispy on the outside and creamy and tangy on the inside, making it a perfect snack that’ll have everyone coming back for more. Coated in seasoned panko breadcrumbs and lightly pan-fried to golden perfection, it’s finished with a drizzle of sweet and spicy hot honey, a sprinkle of lemon zest, and savory sun-dried tomatoes for the ultimate flavor bomb.
If you’re a fan of bold, creamy cheeses, don’t miss my Whipped Ricotta—it’s light, airy, and perfect for spreading on crostini. And if feta is your go-to, be sure to check Mediterranean Salad or even Baked Feta, topped with fermented cherry tomatoes for even more delicious ways to enjoy Feta Cheese.
Ingredients for Pan fried Feta Cheese
For the Feta:
- 1 block of 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
Pan Fried Feta Cheese Recipe
- 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 & Tricks
- Pat the feta dry: Use a paper towel to gently pat the feta dry before breading—this helps the coating stick better and prevents excess splattering when frying.
- Chill before frying: After breading the feta, pop it in the fridge for 10–15 minutes. This helps the coating firm up and stay intact when it hits the pan.
- Use a nonstick or cast iron skillet: These pans help achieve that golden, crispy crust without the cheese sticking or falling apart.
- Don’t overcrowd the pan: If you’re making multiple pieces, cook in batches to avoid lowering the oil temperature, which can lead to soggy breadcrumbs.
- Adjust the heat: Medium heat works best—too high and the crust will burn before the cheese softens, too low and it won’t get crispy.
- Hot honey heat level: Tweak the spice level by adjusting the cayenne and crushed red pepper. Like it extra spicy? Add a dash of chili oil for a kick!
FAQs about Fried Feta Cheese
Pan Fried Feta Cheese
Yield:
4
Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
8 minutes
Pan-fried Feta Cheese is an irresistible appetizer, crispy on the outside and creamy and tangy on the inside, making it a perfect snack that’ll have everyone coming back for more.
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
- If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days.
- Reheat the crispy feta in a skillet over medium heat or the oven at 350°F (175°C) for a few minutes until warmed through. Avoid microwaving, as it can cause the coating to become soggy.
- If you don’t have panko, regular breadcrumbs can be used, although the texture may be slightly less crispy.
- Hot Honey Adjustments: Adjust the amount of cayenne and red pepper flakes in the honey according to your preferred spice level. You can even try adding a touch of smoked paprika for a different flavor. You can also replace the hot honey with a balsamic glaze for a different flavor.
- This dish goes great with a fresh arugula salad or a small side of tzatziki for dipping.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 127mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 2g
