Tangy feta cheese melting inside an extra crispy coating and finished with a touch of lemon! A super quick and easy Greek feta saganaki recipe to impress your guests and family, ready in less than 10 minutes!
Ingredients
Scale
a block of feta cheese ideally made from 100% sheep’s milk (approx. 190g/ 6.5 oz.)
1 egg, beaten
1/2 tsp of freshly ground pepper
40g flour, enough to coat the feta cheese (1.5 oz.)
olive oil for frying
1 lemon
Alternatively, a tablespoon of honey and sesame seeds
To prepare this super easy feta saganaki, start by cutting the feta cheese into 1 block approx. 2cm or 1 inch thick.
Crack the egg into a bowl and whisk it with a fork.
In another bowl add the flour and the pepper and using a spoon mix to combine.
Dip the feta cheese into the whisked egg and then roll into the flour. You want the feta cheese entirely coated with flour.
Pour your oil to the frying pan until it is about 1 cm / 0.5 inch full.
Heat the oil over medium-high heat until it has reached 180C/350F. If you don’t have a kitchen thermometer, drip a drop of the egg in the pan. If it sizzles immediately your oil is about the right temperature.
Fry the feta until nicely coloured. Use a slotted spoon to flip the feta saganaki over carefully, so that it is nicely coloured on both sides. (about 2 minutes each side)
When done, place on some kitchen paper to absorb the extra oil.
Squeeze a few drops of fresh lemon on top (or the honey and sesame seeds) and serve your feta saganaki while still warm!
(98 votes, average: 4.67 out of 5)
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