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Feta Saganaki
What could be betta than a whole block of feta? Especially when it's been dipped in egg and flour then fried for a crunchy outside and a creamy, melting middle. This easy-cheesy dish can be served as part of a Greek mezze dinner, with a squeeze of lemon for brightness and zing.
Ingredients
- 30g plain flour
- 1 small egg or 15g egg white
- 200g block of feta
- Olive oil, for frying
- Lemon wedges, to serve
- Chopped parsley, to garnish
Prep: 5 mins | Cook: 5 mins
Method
1. Sprinkle the flour onto a plate. Crack the egg into a shallow dish, or pour the egg white into the dish and beat till it’s well combined. Dip the block of feta in the egg to cover it, then dip it in the flour till well coated.
2. Pour enough olive oil into a small frying pan to coat the base and come roughly ½cm up the sides of the pan. Warm over a medium-high heat. When the pan is hot, add the feta and fry for 2 mins till golden brown. Carefully turn the feta over with a spatula and fry for 2 mins more, till golden brown all over.
3. Lift the fried feta onto a plate lined with kitchen paper to drain off any excess oil, then pop it on a serving plate. Serve straight away as part of a a meze dinner with wedges of lemon for squeezing and chopped parsley.
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