Fried feta saganaki

Name: Fried feta saganaki
Yield: Serves 4-6
Cuisine: Greek recipes
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

Easy
August 2019

Easy
August 2019

Serves 4-6
Hands-on time 15 mins

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.

For the ultimate Greek mezze, try making some fried halloumi too.

Nutrition: Per 6 pieces

Calories: 317kcals
Fat: 19.2g (10.7g saturated)
Protein: 14.1g
Carbohydrates: 16.1g (11g sugars)
Fibre: 2g
Salt: 1.7g

Nutrition: per serving

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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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

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

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 By

Heather Thomas

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