If you are a fan of feta cheese as is, without ornaments, imagine how it must be in “saganaki” format, that is, battered and fried. With a crispy crust and a soft and tender interior, topped with a hint of lemon juice, honey and sesame seeds. To die and go to heaven right?
Only five minutes and a handful of basic ingredients separate you from this supremely superb recipe. You just have to heat a little oil, coat the cheese in egg and flour and in the pan. As simple as that. Try wrapping it in phyllo dough or coating it in sesame seeds if you want to try other variants.
The term “saganaki” refers to the two-handle utensil that is used for frying and that gives its name to the dishes that are made in it: cheese, mussels, prawns, mushrooms, among others. Delicious all served with homemade tomato sauce, although the feta cheese saganaki takes the cake.
We pour a couple of fingers of olive oil in a frying pan and put it on the fire. While it is heating, drain the feta cheese and we dry it well with absorbent kitchen paper. If we want, we can cut it in half or in more portions.
We pass it through beaten egg and, later, through flour, ensuring that it is well coated. We fry in the hot oil for a couple of minutes on each side or until have a golden hue. Drain and serve with a drizzle of honey, another of lemon juice and a few sprigs of fresh rosemary.
With what to accompany the saganaki or fried feta cheese
Traditionally the fried saganaki or feta cheese It is served with a drizzle of lemon juice, to compensate for the presence of oil. We also like to add honey and sesame seeds, which add a decorative touch. A very cool drink at your side and so richly.
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