Fried Feta

We just had some store bought ravioli tonight with a little olive oil and Parmesan on top. Pretty tasty, but not really noteworthy, so instead, I thought I'd post a recipe for fried feta, because there's very little in this world that's better than fried cheese. I had fried feta a long time ago at a restaurant as an appetizer, and I really liked it. The next day I tried to replicate restaurant's the recipe, and I think I got pretty close.

Fried Feta with Tomato Onion Relish

1 Small block of feta, sliced into 1/4-1/2 inch slices
2 Eggs
Bread crumbs (to coat the cheese)
Dry seasoning (optional)
Vegetable Oil for frying

1 Red onion
1 Yellow onion
2-3 Roma tomatoes
1/4 Cup White wine vinegar
Salt and Crushed Black Pepper

This recipe is pretty easy. Buy a small block of feta, and slice it into 1/4 to 1/2 inch slices. Thoroughly scramble the eggs in a shallow dish, and pour a generous amount of bread crumbs on a separate plate. You can mix some crushed dried herbs, like oregano or basil in with the bread crumbs for some additional flavor, but it's not necessary since feta is so flavorful to begin with.

One by one, dip the sliced feta into the eggs and then the bread crumbs. Once all the slices have been coated in bread crumbs, place the in the fridge for at least 20 minutes to chill. If you don't let it chill, the breading will fall off the cheese when you try to fry it.

While the cheese is chilling, make the relish. Dice the onions and the tomatoes. I prefer Roma tomatoes because they tend to be a little more firm than others. Mix the vegetables and the vinegar together. Add the salt and pepper to taste.

Once the cheese is chilled, heat enough oil to cover the bottom of a frying pan. Place the cheese in for about 15 seconds on each side. You'll need some tongs and or a spatula to flip the cheese. Set the finished cheese on a plate with a paper towel under it to absorb any leftover oil. Serve with the relish.

Comments

Frying can be intimidating the first couple times, but the results can be so good. Be quick when frying this. Not only will the breading burn after too long, but the cheese will melt and it will be impossible to handle. Flip it once and remove it.

The relish is a big part of this appetizer. The acidity of the ingredients really stands up to the cheese, and gives the whole thing a fresher cleaner taste.