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Fried feta saganaki
- Published: 20 Sep 19
- Updated: 18 Mar 24
Keep things simple when it comes to entertaining with this fried feta saganaki, taken from Heather Thomas’ new book The Greek Vegetarian. A good quality aromatic honey goes really well with fried feta, as does any seasonal fruit, therefore this recipe uses fresh peaches and figs.
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For the ultimate Greek mezze, try making some fried halloumi too.
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Serves 4-6
-
Hands-on time 15 mins
Ingredients
- 2 x 200g packs vegetarian feta
- 2 medium free-range eggs, beaten
- 100g plain flour
- Olive oil for shallow frying
- 3 tbsp honey (Greek thyme honey ideally)
- 6 small peaches or ripe figs, halved/sliced
- Lemon wedges to serve
Method
- To make the feta saganaki, cut each block of feta in half to make 2 even pieces about 2cm thick (4 in total). Dip them into the beaten egg, then coat entirely with flour.
- Heat the oil in a frying pan until very hot. Fry the feta in batches, 2 pieces at a time, for 2 minutes on each side until golden brown. Remove and drain on kitchen paper.
- Serve immediately, drizzled with honey, with the peaches/figs on the side and some lemon wedges for squeezing.
These recipes are from The Greek Vegetarian Cookbook by Heather Thomas (Phaidon £24.95). To save 20%, enter the code GVC20 when ordering at phaidon.com
- Recipe from August 2019 Issue
Nutrition
- Calories
- 317kcals
- Fat
- 19.2g (10.7g saturated)
- Protein
- 14.1g
- Carbohydrates
- 16.1g (11g sugars)
- Fibre
- 2g
- Salt
- 1.7g
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