Equipment
Ingredients
Main Ingredients
- 200 g feta cheese, firm block, patted dry
- 30 g cornstarch
- 15 g white sesame seeds
- 2 g red pepper flakes
- 30 g unsalted butter
- 1 lemon, juiced and zested
Nutrition (per serving)
Method
Thoroughly pat the block of feta cheese dry with paper towels to remove all surface moisture, then cut into bite-sized cubes.
In a shallow bowl, combine the cornstarch, sesame seeds, and red pepper flakes. Mix well to distribute the seeds and spice evenly.
Toss the feta cubes into the cornstarch mixture. Press gently so the seeds adhere, ensuring all sides of the cheese are fully coated. Shake off any excess starch.
Place a skillet over medium-high heat. Add the unsalted butter and heat until it melts, foams, and just begins to smell nutty.
Add the coated feta cubes in a single layer. Pan-fry for 1 to 2 minutes per side at approximately 175 C / 350 F, turning gently with tongs, until the sesame seeds are toasted and the crust is golden brown and crispy.
Remove the skillet from the heat immediately to prevent the cheese from melting completely. Drizzle the freshly squeezed lemon juice directly over the hot feta, sprinkle with lemon zest, and serve right away.
Chef's Notes
- Moisture is the enemy of a crisp crust. Taking the extra minute to press the feta block between paper towels ensures the cornstarch adheres cleanly without becoming gummy.
- Do not walk away from the stove while cooking. Feta has a low melting point, and the window between a perfect warm, softened interior and a completely melted puddle is less than a minute.
- The butter will naturally brown as you fry the feta. This beurre noisette effect adds a fantastic nutty depth that perfectly complements the toasted sesame seeds.
