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Fried Feta Cheese Saganaki Recipe

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3.9 from 3 reviews

Fried Feta Cheese Saganaki is a quick and delicious Greek appetizer featuring a block of feta cheese coated in a mixture of all-purpose and corn flour, then deep-fried until golden and crispy. Served hot with a squeeze of fresh lemon, this dish offers a delightful contrast of creamy, salty feta with a crunchy exterior, perfect as a savory snack or starter.

Ingredients

Feta Cheese

  • 1 block of feta cheese (180 grams)

Breading

  • 6 tablespoons all-purpose flour (can substitute with fine millet flour for gluten-free)
  • 6 tablespoons corn flour (Maize flour, not cornstarch)

Other Ingredients

  • 1 egg (beaten)
  • Frying oil (such as canola, sunflower, or corn oil, enough to fill about 2cm deep in the pan)
  • Fresh lemon (for serving)

Instructions

  1. Prepare the Flour Mixture: Combine the all-purpose flour and corn flour in a deep plate or food container wide enough to hold the block of feta cheese.
  2. Heat the Oil: Pour enough frying oil into a non-stick frying pan to create a 2cm depth. Heat the oil over high heat until it becomes sizzling hot or reaches 175°C (347°F) on an instant-read thermometer.
  3. Coat the Feta in Egg: Dip the block of feta cheese into the beaten egg, making sure to coat both sides thoroughly.
  4. Coat the Feta in Flour Mixture: Place the egg-coated feta into the flour mixture and turn it around to cover all sides. Pat the flour to help it stick, let it sit for 1 minute, then give it another turn in the flour to ensure full coverage.
  5. Deep-Fry the Feta: Carefully add the coated feta cheese to the hot oil. Deep-fry for about 1½ to 2 minutes on each side, flipping only once using two forks to maintain the block’s shape and coating.
  6. Drain Excess Oil: Once fried to a golden crisp, transfer the feta cheese onto paper towels for a couple of seconds to absorb excess oil.
  7. Serve: Serve the fried feta hot, squeezing a few drops of fresh lemon on top to enhance the flavor.

Notes

  • Ensure the oil temperature reaches 175°C (347°F) for perfect frying and to avoid soggy coating.
  • You can substitute all-purpose flour with fine millet flour to make the dish gluten-free.
  • Flip the feta only once during frying to preserve the coating and shape.
  • Use a non-stick frying pan for easier handling and better frying results.
  • Serve immediately after frying for best texture and taste.

Find it online: https://yumntasty.com/fried-feta-cheese-saganaki-recipe/