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Crispy pan fried feta cheese makes a unique and easy appetizer that everyone will love.
I love cheese. The deli drawer in my fridge probably has six kinds of cheese, maybe more. I like all kinds, and one of my favorite things is cheese and crackers. It’s a standard lunch around here.
But while I do love slicing off blocks of cold cheese and eating as is, I love cheese that is crispy, melty, and browned. The browner the better. My husband and I always have an argument when we get pizza — I want the pizza joint to light my pizza on fire, while he’s not always a fan of super browned, well-done cheese.
This pan-fried feta is perfect for a cheese plate. Or just to eat with crackers for lunch (that’s how I ate most of it, not gonna lie!) But it’s also super easy, and great for an appetizer for a few friends. Just get some good crackers, olives, and honey. Hot honey if you’re feeling fancy.
It’s also super easy to make. First, make sure your feta is dry. Sometimes it’s packed in water, which is fine but dry it well with paper towels before starting so it browns up nice and crisp. Then, just whisk and egg, and dip the entire block of feta in the egg. Then dip in some panko breadcrumbs. Sear in olive oil until nice and browned. You’ll need a thin spatula to flip the block of cheese without removing that thin, crispy coating. This is where a fish spatula comes in handy.
If you have any left (as if!) this is super yummy in a salad. I know, fried cheese in a salad? But if it gets you to eat your greens, then I say go for it.
Pan Fried Feta Cheese
Easy and delicious, pan fried feta cheese is the stuff dreams are made of. Salty, tangy, and crispy, it’s perfect on a cheese plate or just next to some crackers for a snack.
- Metal spatula
- 1 egg beaten
- 1 block feta patted dry with paper towels
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- To serve:
- Pita Chips
- Sun-dried tomatoes
- Put the egg in a shallow container and dip the block of feta into it. Follow by dipping the cheese in the breadcrumbs, pressing down to adhere as you do.
- Heat a nonstick (cast iron is best) pan to medium heat. Add the oil and when it shimmers, add the block of feta.
- Cook for a few minutes, and then carefully attempt to turn the cheese. Continue doing this until the cheese is browned on all sides.
- Remove from the pan and transfer to a platter. Drizzle with honey if you like, and serve alongside desired accompaniments.
Storing leftovers: Leftovers can be stored in the fridge for up to three days. Pairs well with: Homemade Hot Honey, Apple Quinoa Salad with Maple Mustard Vinaigrette,
Calories: 57kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 38mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 18IUCalcium: 10mgIron: 1mgNutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!