Katsu-Crumbed Fried Feta
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Crispy, golden, and outrageously good. Creamy feta gets coated in crunchy katsu crumbs, fried to perfection, and served up as the ultimate little flavour bomb. Perfect as a starter, a snack with drinks, or as a cheeky topping to take your salad or bowl to the next level.
Ingredients
-
1 block feta (roughly 200g – firm feta works best)
- ¼ cup flour
- 1 egg, beaten
-
¾ to 1 cup Katsu Crumb
- Neutral oil for shallow frying
To serve
-
Sweet Sesh
-
Fresh herbs (thyme, parsley or mint)
-
Toasted sesame seeds or chopped pistachios (optional)
- Flatbread or crackers
Directions
Cut the feta block in half if it’s quite thick, so each piece is about 1.5 to 2 cm high. Pat it dry with a paper towel to get rid of any excess moisture.
- Dust the feta in flour, dip it in beaten egg, then coat it well in the Katsu Crumb. Press the crumbs on firmly so they stick, then chill the pieces for 10 to 15 minutes to help them set.
- Heat a shallow pan with enough oil to cover the base. Once the oil is hot (a test crumb should sizzle), fry the feta until golden and crispy on both sides, around 2 minutes per side. Flip gently so it doesn’t break.
- Drain on paper towels, then transfer to a serving plate and drizzle straight away with hot honey.
- Scatter with fresh herbs and any extra toppings you like.
- Serve warm with soft flatbread, crunchy crackers, or add it to a grazing platter.
