Crispy Feta with Lemon and Pepper
from The New York Times
1 (8-ounce) package block feta, preferably not in brine (see note below)
3 tablespoons cornstarch
2 teaspoons Aleppo pepper
1 tablespoon sesame seeds (optional)
2 tablespoons unsalted butter
salt
black pepper
1 lemon, cut into wedges, for serving
Crackers or toasted baguette slices, for serving
- 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.
NOTE: If the feta is in brine, using paper towel, pat it as dry as possible