Fried feta is a recent discovery of mine, and I dont know what took me so long to try it. After all, I like to fry everything! Its a great way to change up a Greek salad.Courtesy of Chef Chuck Hughes for Cook for the Cure 2013.
Directions for: Fried Feta Salad
Ingredients
Dressingcup (60 mL) sour cream
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) fresh oregano, chopped
2 small garlic clove, minced
salt and freshly cracked black pepper
Salad6-8 medium heirloom tomatoes, halved
1 shallot, thinly sliced
1 English cucumber, peeled, seeded and cubed
cup (60 mL) pitted kalamata olives, chopped
1 Tbsp (15 mL) fresh dill, chopped
1 Tbsp (15 mL) fresh chives, chopped
1 Tbsp (15 mL) fresh mint, chopped
1 Tbsp (15 mL) olive oil
1 tsp (5 mL) red wine vinegar
Maldon sea salt and freshly cracked black pepper
Fried Fetacanola oil for deep-frying
1 cup (250 mL) all-purpose flour
salt and freshly cracked black pepper
2 eggs
2 cup (500 mL) feta cheese, cut in chunks
Directions
Dressing1. In a small bowl, whisk together the sour cream, olive oil, vinegar, oregano, and garlic. Season with salt and pepper.
Salad1. In a large bowl, combine the tomatoes, shallot, cucumber, olives, dill, chives, and mint. Add the olive oil and vinegar; toss gently. Season with Maldon salt and pepper.
Fried Feta1. In a deep-fryer or deep, heavy saucepan, heat 3 inches (8 cm) of canola oil to 350F (180C).
2. In a shallow dish, stir together the flour, salt, and pepper. Beat the eggs in a second shallow dish. Working in batches if necessary, dredge the chunks of feta in the flour, then dip in eggs. Dredge in flour again, coating thoroughly. Deep-fry until golden brown, about 2 minutes.
3. Drain on paper towels. Season with salt and pepper.
4. To serve, drizzle a spoonful of the dressing over each plate. Top with salad and garnish with fried feta.
See more: Fry, Greek, Cheese, Salad, Appetizer, Lunch, Quick and Easy