What is fried feta?
fried feta is any kind of feta cheese that was fried, either in a pan or in a deep deep fryer. Most of the time fried feta is used to top of salads or is added to vegetables to create an attachment. It is often wrapped and spicy and is almost always served warm. Feta is traditionally Greek cheese and fried iterations are most common in Mediterranean cuisine. However, chefs around the world enjoy the versatility and smooth texture of cheese and there are many different ways of preparing and frying.
Most fried feta is ready for the top of the stove, often in a pan. Chefs have to warm up some kind of fat - traditional oil in Greece, even if it has butter or regular vegetable oleJ just as well - add pieces or strips of feta as soon as the fat is hot. Feta absorbs oil or butter and crunchy in the golden brown bark on the outside, while maintaining a stable center. Most of the time is feta before frying cube or chopped into small strips, although it is possible to fry whole blocks.
The use of deep frithesis is more modern, but often more efficient means to produce fried feta. In a deep deep fryer, a large amount of oil is heated and the cheese is then completely immersed in the oil to cook. This is usually known as deep deletion, and the result is much more even-brown-but also a much less healthy-syrical. Fried feta produced according to this method usually comes out with a thick bark, not just with a fragile edge.
There are many different types of feta, but everything will look good for frying. When it comes to cheese types, feta is relatively dry. All cheeses bearing a name have a uniform consistency, regardless of where they were made or whether they have added other ingredients or flavors.
FETA is most often marinated or wrapped before frying to improve the end result. Ordinary feta absorbs cooking oil, but if it is the only bark provided for cheese, the finished product is probably brownish very quickly, often before the interior even warms up. Chefs are looking for a uniform frying experience that often dresses cheese in any number of herbs, breadcrumbs and spicy oils before frying. These coatings also improve the final taste because it basically cooks on cheese when it turns brown. Even ordinary flour is usually more convenient than nothing, because the cheese covers, which allows more even cooking.
FETA meals are diverse, but most of the time fried feta is used as an accompaniment to the main corridor or as a salad supplement. It is usually suitable for tomatoes, olives and fresh herbs like Basil as a quickly heated appetizer or added to the green greens for a momentIte gourmet salad. The crispy texture receding a heated and smooth interior adds a little character to many dishes and can be used at the discretion of the chef in many creative ways.