Crispy Feta With Lemon
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(8-ounce) package block feta, preferably not in brine
- 3tablespoons cornstarch
- 1tablespoon sesame seeds
- 2tablespoons unsalted butter
- Flaky salt
- Freshly ground black pepper
- Red-pepper flakes, for serving
- Lemon wedges, for serving
- Crackers or toasted baguette slices, for serving
Nutritional analysis per serving (16 servings)
65 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the feta in ¼-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
- Step 2
In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
- Step 3
In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.
Private Notes
Comments
Did a side by side comparison with some all sheep milk feta from Bulgaria and some American feta that came in a plastic covered brick more or less. This works better with the drier American feta, although the Bulgarian tasted most fabulous. My thought is that next time I make this (and I will, people loved it) I'll leave the sheep milk feta unwrapped on a plate in the fridge for overnight/a few hours to really dry off the surface. Just mopping off the brine with a paper towel wasn't enough.
Does this travel well? I know it says to serve warm but if I wanted to bring it with me somewhere could I reheat? Maybe quickly under a low broil?
Drizzle with honey when serving - delicious!
Slices of Feta need to be thick enough so they don’t fall apart during prep (min 1/3”) Lay off the salt…Feta is salty to begin with. Keep some pepper— mostly red flakes—but sparingly. We drizzled a squeeze of honey on top of each piece of fried feta instead of offering lemon wedges. A pinch of an aromatic herb like lavender or rosemary complementary the honey.
Since I was in a rush and didn’t have time to go to several grocery stores, I used TJs block feta in brine. Pressed it for about 30 minutes, as I do with tofu, between layers of paper towels with a half sheet pan on top, weighted down by several large cans of tomatoes. Cut it into 32 pieces, making little squares to fit on split baguette slices or cucumber slices. I’m a firm believer that all finger-appetizers should be 1-bite size…rave reviews. Served with a French Pinot noir.
My feta melted lol
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