Equipment
Ingredients
Cheese & Coating
- 200 g feta cheese block, whole block, drained
- 30 g cornstarch
- 25 g white sesame seeds, un toasted
Cooking & Garnish
- 30 g unsalted butter
- 1 lemon, zested and juiced
- 2 g red pepper flakes
Nutrition (per serving)
Method
Thoroughly pat the feta cheese block dry using paper towels, then slice it horizontally into four thick rectangles.
In a shallow bowl, whisk together the cornstarch and white sesame seeds until evenly distributed.
Press each slice of feta gently into the cornstarch and sesame mixture, ensuring all sides, including the edges, are fully coated. Shake off any excess.
Melt the butter in a non-stick skillet over medium-high heat until it begins to foam and lightly bubble, reaching approximately 175 C or 350 F.
Carefully lay the coated feta slices into the hot butter. Pan-fry undisturbed until a golden, crispy crust forms, about 2 minutes. Carefully flip with a fish spatula and fry for another 2 minutes on the second side.
Transfer the fried feta immediately to a serving plate. Drizzle generously with fresh lemon juice, sprinkle with the lemon zest, and scatter the red pepper flakes over the top.
Serve immediately while the crust is hot and crispy and the cheese interior is soft and warm.
Chef's Notes
- Moisture is the enemy of a crisp crust. Taking an extra minute to aggressively pat the feta dry ensures the cornstarch adheres cleanly rather than turning into a gummy paste.
- Sheep's milk feta is structurally superior for pan-frying. It has a higher fat content and different protein structure than cow's milk feta, allowing it to soften beautifully without instantly losing its shape.
- Do not walk away from the stove while frying. Sesame seeds go from perfectly toasted and nutty to burnt and bitter in a matter of 15 to 20 seconds.
- For an extra layer of flavor, drizzle a tablespoon of high-quality honey over the feta right before serving. The sweet honey balances the salty cheese, bright lemon, and spicy chili perfectly.
Storage
Refrigerator: 3 days — Store in an airtight container. Crust will soften significantly.
Reheating: Reheat in a dry non-stick skillet over medium heat for 2-3 minutes per side to restore crispness.
