These are inspired by fried mozzarella sticks, briny Greek salad and falafel pitas. The only thing better than fried cheese on a salad…is stuffing that salad in a fluffy pita. The result is a party of textures, flavors and colors in one delicious handheld bite.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup pitted kalamata olives, sliced
- 4 Persian cucumbers, sliced into coins
- 1 small red bell pepper, julienned
- 1 small red onion, julienned
- 2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving
- 1 tablespoon olive oil, plus more for frying
- Kosher salt and freshly ground black pepper
- 1/2 cup (68 grams) all-purpose flour
- 1 large egg, beaten
- 1 cup (130 grams) panko breadcrumbs
- One 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces)
- Fluffy pita, store-bought or homemade, recipe follows, for serving
- Store-bought hummus, for serving
- Arugula, for serving
- Greek yogurt, for serving
- Torn fresh mint leaves, for serving
- Hot sauce, for serving, if desired
- 1 1/2 cups (360 grams) warm water
- 4 1/2 teaspoons granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 tablespoons (45 grams) olive oil
- 1 1/2 teaspoons kosher salt
- 3 3/4 cups (450 grams) bread flour, plus more for dusting
- Neutral oil or cooking spray, for the bowl
Instructions
- Combine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.
- For the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.
- Heat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it’s ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.
- To serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
- Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.
- Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.
- With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they’re puffy and just starting to brown.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1610 |
| Total Fat | 92 g |
| Saturated Fat | 16 g |
| Carbohydrates | 162 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 36 g |
| Cholesterol | 102 mg |
| Sodium | 1529 mg |
Reviews
I went searching for a Greek salad with fried feta, and when yours turned up, I knew that was the one I wanted to make (love your TV show). I used only the salad part. It was spot on for the flavors I was hoping to find. I had read somewhere a suggestion to use a block of feta such as President brand instead of my usual feta in brine. That turned out to be a good suggestion as the feta cut well and didn’t fall apart. I’ll be making this again, and again. Thank you.
Delicious blend of flavors. Will definitely make again.
This recipe is beyond delicious…..we really enjoyed the Greek salad and the fried feta was over the top amazing. Will be making again and again!
I did add a touch of red wine vinegar to the Greek salad.
I did add a touch of red wine vinegar to the Greek salad.
These are delicious! Saw the episode on tv today and had to try immediately. They did not disappoint! Delicious combo of flavors and textures. The fried feta is dangerously easy to make and subsequently eat in large quantities. I replaced arugula with romaine for a bit more crunch, but I’m sure arugula would add an amazing peppery flavor. Will definitely make these again.