Crispy Feta with Lemon and Pepper
Feta on a plate with lemon and pepper
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Course: Side Dish, Snack
Cuisine: American
Keyword: Dairy, Vegetarian
Servings: 4 servings
Calories: 245kcal
Author: Chef Bill Collins

Ingredients

  • 8 oz block feta (preferably not in a brine)
  • 3 tablespoons cornstarch
  • 2 teaspoons Aleppo Pepper
  • 1 tablespoon sesame seeds (optional)
  • 2 tablespoons unsalted butter
  • salt
  • pepper
  • 1 large lemon (cut into wedges, for serving)
  • Crackers or toasted baguette slices (for serving)

Instructions

  • Cut the feta in ¼ – ½ inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry
  • In a large shallow bowl or rimmed plate, stir together the cornstarch, Aleppo pepper, and optional sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture
  • In a large skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a metal spatula, gently flip and cook until golden-brown on the other side
  • Transfer to a platter and sprinkle with salt and pepper. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.

Notes

NOTE: If the feta is in brine, using paper towel, pat it as dry as possible
Nutrition Facts
Crispy Feta with Lemon and Pepper
Amount per Serving
Calories
245
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
66
mg
22
%
Sodium
 
675
mg
29
%
Potassium
 
103
mg
3
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
717
IU
14
%
Vitamin C
 
14
mg
17
%
Calcium
 
311
mg
31
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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