Crispy Sesame Crusted Président® Feta
Thick, creamy Président® Feta Chunk get coated in sesame seeds and fried until a perfectly golden-brown crust forms around a slightly melty, gooey center. Drizzled with honey right out of the pan, you get a crisp, crunchy, nutty shell with a salty, sweet, and creamy mix of textures all coming together to let the feta shine.
Prep Time
15 minCook Time
12 minServings
6Ingredients
- 1 package Président® Feta Chunk
- 1 cup flour
- 1 egg, scrambled
- 1 cup raw sesame seeds
- Neutral oil, as needed to fry
- 1 tbsp honey, for drizzling
Instructions
- Place the flour, scrambled egg, and sesame seeds into three separate shallow bowls or plates and arrange them in that order.
- Remove the feta chunk from it's packaging and gently pat dry with paper towel.
- Lightly dredge each of the feta chunk in flour, then dip it into the egg mixture ensuring it’s completely coated.
- Return the feta to the flour for a second light coating, then back into the egg mixture, and finally into the sesame seeds. Coat completely in the seeds.
- Pour enough oil into a large sauté pan to shallow-fry the feta (about ½ inch of oil). Preheat over medium heat until the oil gently bubbles when a few sesame seeds are dropped in.
- Carefully lower the feta into the hot oil. Fry until the bottom is a deep golden brown, using a spoon to baste oil over the sides to help with browning.
- Using two spatulas and working very slowly and mindfully, carefully flip the feta over to brown the other side.
- Remove the feta from the oil and let any excess drain for a moment on a paper-towel-lined plate, then transfer to a plate and drizzle with honey right before serving.
- To serve, drizzle generously with honey and enjoy alongside fresh vegetables like cucumbers and tomatoes, or place on a platter surrounded by your favorite crackers and crusty bread with a small knife for spreading.
rBST-FREE CHEESE
Made with milk from cows not treated with rBST*
*No significant difference has been shown between milk derived from cows treated with artificial growth hormone and those not treated with artificial growth hormone.
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Mishka Murphy
Mishka is a former line cook turned recipe developer and content creator eating his way through NYC and the Hudson Valley. When he’s not busy cooking, writing, filming, or snapping pics, you can find him recording tunes in his cozy home studio, hitting some hiking trails with his furry four-legged bestie, or saddling up to the bar at his neighborhood joint to knock back a few beers and slurp down a bowl of noodles.
