Ingredients
8 oz (225g) block of Greek feta cheese, cold and cut into 1-inch cubes
¼ cup all-purpose flour
1 large egg, beaten with 1 tbsp water
½ cup Panko breadcrumbs
¼ cup raw pistachios, very finely chopped
Vegetable oil for shallow frying (about ¼ cup)
⅓ cup cranberry jam or whole-berry cranberry sauce
1 tbsp honey (optional, for drizzling)
Fresh thyme sprigs for garnish
Instructions
Prepare the Coating: Set up three shallow bowls in an assembly line. Put the flour in the first bowl. Put the beaten egg mixture in the second bowl. In the third bowl, mix the Panko breadcrumbs and the finely chopped pistachios together.
Dredge the Feta: Gently pat the cold feta cubes dry with a paper towel. Take a cube and coat it thoroughly in the flour, shaking off any excess. Dip it completely into the egg wash, and then press it firmly into the Panko-pistachio mixture until all sides are entirely coated. Repeat for all cubes.
Chill: Place the coated feta bites on a plate and freeze them for 10–15 minutes. Pro-tip: This prevents the cheese from melting and blowing out into a gooey mess while frying!
Fry until Golden: Heat the vegetable oil in a non-stick skillet over medium-high heat until it shimmers. Carefully add the feta bites in a single layer. Fry for 1–2 minutes per side, gently turning them, until they are beautifully golden-brown and crispy all over. Transfer to a paper towel-lined plate to drain.
Assemble and Serve: Arrange the warm crispy bites on a platter. As pictured in image_755a47.jpg, spoon a small dollop of sweet cranberry jam over each piece. Garnish with a tiny sprig of fresh thyme and an extra dust of chopped pistachios. Serve immediately while hot and melty!
