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This Pan-Fried Feta with Peppered Honey is the perfect (EASY) appetizer that everyone loves. Salty feta cheese, coated in Panko bread crumbs and pan-fried to golden perfection. Nothing beats that crispy fried layer surrounding an entire block of feta. Serve this warm, drizzled with peppery honey, fried lemon zest, fresh cherry tomatoes, and baked pita chips. A great quick-and-easy appetizer for any occasion that’s gone within minutes…and always the first app to disappear! 

overhead photo of Pan-Fried Feta with Peppered Honey and tomatoes on plate with spoon

And so it begins, the start of the 4th of July appetizers, side dishes, snacks, and sweet treats. Hard to believe the 4th is only a few weeks away (actually it’s exactly 3 weeks from today), but as we all know, time moves quickly, and somehow it is mid-June. This currently means two things for me. First, it’s finally starting to warm up here in the mountains. Things have slowly gotten green (if you follow along on Instagram then you know what I’m talking about). The temperatures, while still a bit cool, are at least in the upper 60’s during the day. And it’s been pretty sunny too, so yessss, summer is here!

Very excited to see green leaves and sunshine, it makes such a difference for me and I could not be happier.

Second? Mid-June means the summer produce is really starting to show up, and I have 4th of July entertaining on my mind. I know it’s just a little early to be talking 4th of July recipes, but then I know some of you like to plan, so maybe it’s not? Regardless, I’m excited to start rolling out all the summery recipes over the next few weeks (and months). I’m kicking off my 4th of July appetizers with this pan-fried feta cheese.

It’s a good one.

pita chips

For those of you who have a copy of the HBH cookbook, you might recall that I have a recipe for pan-fried feta in the appetizer section of the book. Honestly, I had completely forgotten all about that recipe up until a couple weeks ago when brainstorming new summer ideas. It’s one of my favorite appetizers from the book, the feta cheese marinates with the olives, and is so so good. If you haven’t made that recipe yet, I highly recommend it as well. It’s different from today’s but just as delicious.

For whatever reason, I always love to serve feta in the summer months. Maybe because I find it particularly delicious when paired with tomatoes? Or possibly because I see it as a “lighter” cheese that most people really enjoy?

Either way, it’s a great summer cheese. Trust me though, pan-frying it in just a smidge of olive oil (so no deep-frying) makes it even more delicious.

overhead close up photo of Pan-Fried Feta with Peppered Honey

This recipe is EASY, here are the details…

Start with the honey, it’s literally just honey, thyme, and black pepper mixed together. Simple, simple, but so delicious.

The next step is cooking the lemon zest in oil. Yes. You must do this. It’s key. Before you cook the feta, first cook the lemon zest in oil. Not only is fried lemon delicious, but it infuses the oil with lemony flavor and adds a really nice hint of citrus throughout the dish.

Now, let’s talk about the fried feta. Which isn’t really “fried” since we’re only cooking it in a little bit of (lemon infused) olive oil. The feta is first dipped through Panko bread crumbs and then pan-fried in a skillet. It takes maybe 10 or so minutes total to put together and the outcome could not be more delicious.

Since feta is a non-melting cheese, it’s really easy to work with and will not melt all over. Instead, the outside of the cheese remains crispy, while the inside is warm, soft, and perfectly crumbly.

side angled close up photo of Pan-Fried Feta broken into pieces with Peppered Honey

You can serve the feta at room temperature, and it will, of course, be delicious. But personally? I love serving the feta warm, drizzled generously with that peppered honey. The honey seeps into the feta creating the perfect salty, sweet, and peppery flavor with every single bite.

Mouthwatering!

Top with summery cherry tomatoes and enjoy with pita chips.

So darn delicious, EASY, and pretty too! This is going to make the perfect appetizer/snack for Father’s Day this weekend. I mean what Dad doesn’t love fried cheese? Then put it on repeat a few weeks later on the 4th. I already cannot wait to make this over and over all summer long!

overhead photo of Pan-Fried Feta broken into pieces with Peppered Honey

If you make this pan-fried feta with peppered honey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video: 

Pan-Fried Feta with Peppered Honey.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 426 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Peppered Honey

Fried Feta

US Customary – Metric

Instructions

  • 1. To make the honey. Combine all ingredients in a glass jar.
    2. To make the feta. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the feta through the egg, turning to coat, remove and allow any excess to drip off. Dredge the feta through the Panko, turning to coat and pressing gently to adhere. 
    3. Heat 3 tablespoon oil in a medium skillet set over medium heat. When the oil shimmers, add the lemon zest and cook 30 seconds to 1 minute until fried. Remove from the skillet and set aside. To the same skillet add the feta and cook for 2 to 3 minutes per side, until golden brown. Transfer the feta to a serving plate.
    4. In a small bowl, combine the tomatoes, 1 tablespoon oil, basil, and a pinch of salt.
    5. Serve the feta warm, drizzled with honey and topped with fried lemon, thyme, and tomatoes. Enjoy with pita chips or bread.
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Comments

  1. 5 stars
    I cannot even begin to describe what this flavor combination tastes like but OMG it was amazing. I went a little crazy on the pepper but who would’ve thought to add pepper to honey?!?!?!
    Thank you for this awesome dish your recipes never fail me! 🙂

    Reply

  2. Hi Tieghan, I’m confused about the lemon…what do you mean by two thinly sliced lemon zest? Thank you so much for all your AMAZING recipes. I’m so excited about this one.

    Kathy

    Reply

  4. This sounds amazingly delicious! I can’t wait to try it for myself! Might swap out the pepper for some chili flakes. Yum! xx

    Reply

    1. Hi Kees! Of course you can tweet them, thank you! Please do not copy the recipe but everything else is fine! xTieghan

      Reply

  7. 4 stars
    Delicious! I was confused about the lemon zest though. The zest was impossible to remove from the pan. I used a zester but thinking that was wrong. I should have peeled the lemon instead and cut the peel into strips. I substituted the tomatoes for fresh peaches since I was serving it with tomato soup. Since we all loved the crust of the feta next time I will cut the block of feta in half horizontally so it would be more crust to cheese ratio.

    Reply

    1. Hey Anne! I am so sorry, I should have specified what kind of lemon zest to use. Recipe all fixed! And the peaches sound amazing! YUMMMM! Please let me know if you have any other questions. I am SO GLAD you loved this recipe! Thank you! xTieghan

      Reply

  8. HI Tieghan,
    This looks simply amazing love it!! The family i cook for would love absolutely love this expect the bread crumbs. She is allergic to flour,wheat and gluten. What would you use as a good substitute to make this work?? Thanks for all the great recipes I love them!!

    Reply

    1. HI Mike! Is there a GF bread crumb you use when cooking? IF so, I recommend using that. You need some kind of breading in order to cook in oil. You could also try ground up nuts as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  9. Hi Tieghan! I was wondering what your favorite brand of feta is? My Trader Joe’s stopped selling my all-time favorite and everything else I’ve tried pales in comparison. Thanks!

    Reply

    1. Hey Karen! I usually buy Murray’s Feta cheese block and really enjoy it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. Hi Toni, you should fry the whole block of feta cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. Yup! My daughter and her family will be visiting with us for a few days around the 4th. This will be a definite for one evening. In fact it’s giving me an idea for an all appetizer dinner. Yum….love this! You are a genius. Maybe with your Corn and Tomato Tatin and a slider version of your curried salmon burgers too.

    Reply

  12. Ooooo, I’ll definitely be making this! Now the only problem I have is which cheese should I use? Kasseri, Halloumi or the feta in my cheese drawer? Tieghan, your idea is brilliant! The peppered thyme honey will put it right over the top. Can’t wait to try it…my mouth is watering already!

    Reply

    1. Hi Marcia! I would recommend the feta! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply