Fried feta is a Greek cheese that is fried in a pan or deep fryer and used for salads or as a side dish. It is often breaded and seasoned and served hot. Feta has a high melting point, making it ideal for frying. It can be marinated or breaded before frying, and is often served with tomatoes, olives, and fresh herbs as an appetizer or added to sautéed greens for a salad.
Fried feta is any type of feta cheese that has been fried, either in a pan or in a deep fryer. Most often, fried feta cheese is used for salads or added to vegetables to create a side dish. It is often breaded and seasoned and is almost always served hot. Feta is traditionally a Greek cheese, and fried iterations are more common in Mediterranean cuisine. Cooks around the world enjoy the versatility and smooth texture of cheese, however, and there are many different ways to prepare and serve it fried.
Feta is a dense, firm cheese that has a relatively high melting point. This makes it ideal for frying, as it tends to hold its shape even when exposed to very high temperatures. Cooking with feta is generally a relatively simple endeavor. The cheese gets hot in the center, but only melts over extremely high heat.
Most fried feta is made on the stovetop, often in a skillet. Cooks have to heat some sort of fat – traditionally olive oil in Greece, though butter or plain vegetable oil works just as well – then add chunks or strips of feta cheese when the fat is hot. The feta will absorb the oil or butter and turn to a golden brown crust on the outside, maintaining a firm center. Most often, the feta is diced or cut into small strips before frying, although it is possible to fry whole blocks.
Using an air fryer is a more modern, but often more efficient, means of preparing fried feta. In a deep fryer, a large amount of oil is heated and the cheese is then fully immersed in the oil to cook. This is usually known as frying, and the result is a much more evenly browned – but also a lot less healthy – cheese. Fried feta made this method usually comes out with a thick crust, not just a cracked edge.
There are many different types of feta, but they all work well for frying. As far as cheese types go, feta is relatively dry. All cheeses bearing the name have a uniform texture, regardless of where they were made or if they have any additional ingredients or flavors added.
Feta is commonly marinated or breaded before frying to enhance the end result. Plain feta will absorb the cooking oil, but if this is the only rind provided for the cheese, the finished product is likely to brown very quickly, often before the inside has even heated through. Cooks looking for a smoother frying experience often coat the cheese in any number of herbs, breadcrumbs, and spiced oils before frying. These coatings also enhance the final flavor, as they essentially cook on the cheese as it browns. Natural flour is also usually preferable to plain flour, as it coats the cheese, allowing for more even cooking.
Meals with feta are varied, but most of the time, fried feta is used as an accompaniment to a main course or as an addition to a salad. It is commonly tossed with tomatoes, olives, and fresh herbs like basil as a quick-heated appetizer or added to sautéed greens for an instant gourmet salad. The crunchy texture that gives way to a warm, smooth interior adds a bit of character to a great many dishes and can be used at a cook’s discretion in a number of creative ways.
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