Go Back
A stunning plate of two pieces of golden crispy panko-crusted fried feta cheese on a rustic ceramic plate, generously drizzled with glistening honey, scattered with toasted sesame seeds, red pepper...
Sarah Mitchell

Crispy Fried Feta With Honey and Sesame

If you haven't tried fried feta yet, buckle up — it's about to become your new obsession. Imagine a block of salty, creamy feta cheese wrapped in a shattering panko crust, fried until deeply golden, and then drizzled with warm honey and a shower of toasted sesame seeds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Feta
  • 2 blocks (8 oz each) feta cheese, patted dry
  • 1/3 cup all-purpose flour
  • 2 large beaten mixtures (whisked well)
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying (about 1/2 inch in pan)
For the Topping
  • 3 tablespoons honey
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon red pepper flakes
  • Fresh thyme leaves, for garnish
  • Flaky sea salt, for finishing

Equipment

  • Medium skillet (10-inch)
  • Three shallow dishes for dredging
  • Paper towels
  • Kitchen thermometer (optional but helpful)
  • Slotted spatula or tongs

Method
 

  1. Cut each block of feta in half to create 4 thick rectangular pieces. Pat them very dry with paper towels — this is crucial for the coating to stick.
  2. Set up a three-part dredging station: flour in one shallow dish, whisked beaten mixture in another, and panko mixed with black pepper and garlic powder in a third.
  3. Dredge each feta piece in flour, shaking off the excess. Dip into the beaten mixture, letting any excess drip off. Press firmly into the seasoned panko, making sure all sides are completely coated.
  4. For an extra-crispy crust, dip the coated feta back into the beaten mixture and press into the panko again for a double coating. This step is worth it.
  5. Heat about 1/2 inch of vegetable oil in a medium skillet over medium-high heat until it reaches 350°F (175°C). Test with a pinch of panko — it should sizzle immediately.
  6. Carefully place the coated feta into the hot oil. Fry for 1-2 minutes per side until deeply golden brown and crunchy. Work in batches if needed to avoid crowding.
  7. Transfer the fried feta to a paper towel-lined plate for just 30 seconds to drain excess oil.
  8. Arrange the fried feta on a serving plate. Immediately drizzle generously with warm honey, then sprinkle with toasted sesame seeds, red pepper flakes, fresh thyme leaves, and a pinch of flaky sea salt.
  9. Serve right away while the feta is still hot and the crust is at peak crispiness. Provide a sharp knife for cutting into the creamy center.

Notes

The most important step is patting the feta completely dry before dredging. Any moisture will prevent the flour from sticking and your coating will slide right off in the oil. Double-dredging is not optional if you want that restaurant-quality shatteringly crispy crust — it's what takes this from good to absolutely incredible. Watch the oil temperature carefully; too hot and the panko burns before the feta warms through, too cool and the crust absorbs oil and gets greasy.