Equipment
Ingredients
Main Ingredients
- 200 g feta cheese, firm block, patted dry
- 30 g cornstarch
- 15 g white sesame seeds
- 2 g red pepper flakes
- 30 g unsalted butter
- 1 lemon, juiced and zested
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 239 kcal
- Protein
- 8 g
- Carbohydrates
- 10 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 572 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 61 mg
- Potassium
- 56 mg
- Calcium
- 288 mg
- Iron
- 1.4 mg
- Magnesium
- 23 mg
- Phosphorus
- 196 mg
- Zinc
- 1.8 mg
- Vitamin A
- 114 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.43 mg
- Niacin
- 0.7 mg
- Folate
- 20 mcg
- Water
- 33 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Thoroughly pat the block of feta cheese dry with paper towels to remove all surface moisture, then cut into bite-sized cubes.
In a shallow bowl, combine the cornstarch, sesame seeds, and red pepper flakes. Mix well to distribute the seeds and spice evenly.
Toss the feta cubes into the cornstarch mixture. Press gently so the seeds adhere, ensuring all sides of the cheese are fully coated. Shake off any excess starch.
Place a skillet over medium-high heat. Add the unsalted butter and heat until it melts, foams, and just begins to smell nutty.
Add the coated feta cubes in a single layer. Pan-fry for 1 to 2 minutes per side at approximately 175 C / 350 F, turning gently with tongs, until the sesame seeds are toasted and the crust is golden brown and crispy.
Remove the skillet from the heat immediately to prevent the cheese from melting completely. Drizzle the freshly squeezed lemon juice directly over the hot feta, sprinkle with lemon zest, and serve right away.
Chef's Notes
- Moisture is the enemy of a crisp crust. Taking the extra minute to press the feta block between paper towels ensures the cornstarch adheres cleanly without becoming gummy.
- Do not walk away from the stove while cooking. Feta has a low melting point, and the window between a perfect warm, softened interior and a completely melted puddle is less than a minute.
- The butter will naturally brown as you fry the feta. This beurre noisette effect adds a fantastic nutty depth that perfectly complements the toasted sesame seeds.
Storage
Troubleshooting
Feta melts completely into a puddle in the pan
Cause: Pan was not hot enough before adding cheese, or a creamy style of feta was used.
Fix: Cannot be fixed. Serve the melted cheese straight from the pan as a warm dip with crusty bread.
Prevention: Ensure the butter is foaming hot before adding the feta, and strictly use a firm block of Greek sheep's milk feta.
Coating falls off the cheese during cooking
Cause: Feta was too wet before dredging, or turned too aggressively in the pan.
Fix: Spoon the loose toasted bits over the finished cheese before serving.
Prevention: Pat the feta completely dry before coating, and use tongs to turn the cubes gently only after a crust has formed.
Cultural Context
Pan-frying feta in a crust is a beloved technique in Greek meze culture, often executed by wrapping the cheese in phyllo pastry and finishing it with honey (feta me meli). This simplified version uses a gluten-free starch and seed crust to achieve the same irresistible contrast between a shatteringly crisp, savory exterior and a warm, creamy, salty center.
