Ingredients
Cheese: 1 block (200g) of firm Feta cheese (Greek sheep’s milk feta works best).
Coating: 2 tbsp All-purpose flour.
Frying: 2 tbsp Olive oil (or a neutral oil like grapeseed).
The Sauce: 2 tbsp Honey + 1 tsp chili flakes (or your favorite hot honey brand).
Garnish: Fresh oregano or thyme, and a pinch of black pepper.
Instructions
Prep the Cheese: Pat the feta block dry with a paper towel. Slice it into thick squares or rectangles (about 1cm thick).
Dredge: Lightly coat each piece of feta in the flour, shaking off any excess. This creates that thin, crispy “skin” you see in the photo.
Fry: Heat oil in a non-stick skillet over medium-high heat. Once hot, add the feta. Fry for 2–3 minutes per side until deep golden brown.
Glaze: While the cheese is frying, mix your honey and chili flakes in a small bowl.
Finish: Plate the hot cheese immediately. Drizzle generously with the hot honey and scatter the fresh herbs on top.
Pro-Tips for Success
Keep it Cold: Keep the feta in the fridge until the very second you are ready to flour and fry it. Cold cheese holds its shape better in the hot pan.
Don’t Crowd: Fry in batches if your pan is small. If the pieces touch, they might stick together and tear the crispy crust.
Salt Warning: Feta is naturally very salty, so you shouldn’t need to add any extra salt to this dish!
Would you like me to suggest a few side dishes or a specific wine pairing that goes well with this?
