This post may contain affiliate links, please see our privacy policy for details.
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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
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.
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.
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!
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.
Ingredients
Peppered Honey
- 1/4 cup honey
- 1/2-1 teaspoon black pepper, plus more for serving
- 1 tablespoon fresh thyme leaves, plus more for serving
Fried Feta
- 1 (10-12 ounce) block feta cheese
- 1 large egg, beaten
- 1/3 cup Panko bread crumbs
- 5 tablespoons extra virgin olive oil
- 2 tablespoons thinly sliced lemon zest, (from about 1 lemon)
- 1 cup cherry tomatoes
- 1/4 cup fresh basil, chopped
- pita chips or pita bread, for serving
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Could you suggest an herb other than thyme?
Aaw, this is soo good, Teigan you are some kind of superwoman! I made a single serve version just for me by cutting off a baton of the cheese, had it on a toasted bagel with a watermelon Greek salad. As I was just eye balling quantities I think l skimped a bit on the honey, but lesson for next time!!
haha no, just a girl who loves what she does! And also loves that you are loving it too!! Than you so much for trying this Sarah! xTieghan
Excellent. Made this as an appetizer along with
The stuff peaches wrapped in prosciutto today.
Not a morsel was left of either recipe.
Thank you for your wonderful and creative recipes!
Thank you Kerry! xTieghan
To serve as a pick up app, could I cut the cheese into cubes, bread and fry? Have you done that? Sounds wonderful and I’d like to make it next Saturday night.
Hey Ellen! Yes, you can cube, bread and fry! That is a little more time consuming, but it works great and your get a little crumb to cheese ratio too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Sensational!!! Both my guests and I were completely wowed. I would use more sauteed lemon zest in the future and be less hectic in turning the cheese so as not to lose the crust. I also think this could be used on a salad, much like rounds of sauteed or baked goat cheese are. Bravo!
Thank you so much Gay! xTieghan
Suddenly found ourselves hosting Friday night dinner. With barely any prep, this was a complete hit. Careful with the flip though! Cheese does soften.
So glad this worked out so well for you Riki! Thank you! xTieghan
One of the most delish appetizers EVER!!! Wow wow wow!!!
Thank you so much Anne! So happy to hear that! xTieghan
This was absolutely delicious. Everyone loved it!!!
Thank you Kathy! xTieghan
Hi, is there any way this could be made into a meal? It looks amazing but I never really have any occasion to eat appetizers. I love your recipes so much ?
Hey Sarah! You could certainly break the fried feta over your favorite salad, over pasta, or even over grilled fish or chicken! All would be so delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this to accompany your herbed Dutch baby as a lazy Sunday brunch at home. I used a flavored feta block from Aldi and it perfect. And just how easy this recipe was. Next time I will let the feta come to room temperature before frying as I wasn’t a fan of the cold center. Otherwise it was a lovely summer brunch feature. Will definitely make it again.
I am really glad you enjoyed this and the dutch baby! Thank you so much Rachel! xTieghan
Hi Tieghan,
Could a variation of this be made using goat cheese? I know goat cheese melts so I’m not if it’s realistic (but then again so does mozza and who doesn’t love a mozza stick with some marinara sauce?!!!) Anyway, maybe this could be some inspiration for a future recipe creation? (my attempt at a not-so-subtle hint 😉
Hey Andrea! You can totally use goat cheese! Just roll it into 2 tablespoon size balls, freeze the balls for 30 minutes, then coat in crumbs and fry. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Amazingly delicious, quick, and easy! Made this for the “I just got home and need food” appetizer. I followed the recipe exactly, and the fresh herbs were essential. I sent the link to the recipe to my Mom, Grandma, Sister, and Brother’s Girlfriend.
Wow that is so amazing! Thank you so much Bre! I hope they all love it as much as you! xTieghan
It was absolutely delicious! Will be making it again. Only negative is I ate half of it myself
That is not a negative in my book! I am so glad you loved this recipe, Alexis! Thank you so much for trying it! xTieghan
Looks delicious! Can you sub in a different kind of cheese for this recipe? (Not the biggest fan of feta.). What other types of cheeses would you recommend?
HI! I recommend 1/3 inch slices of mozzarella or goat cheese rolled into tablespoon size balls (an then coat in the crumbs). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this as an appertizer for friends. So delicious! That combination of salty and sweet is an absolute favourite! Another fantastic recipe! ??
I am so glad you all enjoyed this! Thank you Nicky! xTieghan