Pan-Fried Feta with Figs, Capers, and Honey
Ingredients
- 10-12 oz. block of feta
- 1 egg
- 1/2 cup Panko bread crumbs or rice crumbs
- 1 tsp. smoked paprika
- 1/2 tsp. dried thyme
- olive oil
- 6 large figs
- 3 tbsp. capers
- 1 lemon
- 1-2 tbsp. honey
- few sprigs of fresh thyme
- flaked salt
Preparation
Whisk egg in a wide bowl.
Mix together bread crumbs, smoked paprika, and thyme on a shallow plate.
Dip the block of feta through the egg, turning to coat entirely and allowing any extra to drip off before dipping in crumbs.
Dip the feta in the seasoned crumbs, turning to coat and pressing the crumbs into the feta.
Place the feta into the fridge for 5 minutes.
Heat a skillet with 2 tablespoons of olive oil over medium heat.
Add the feta and fry for 2-3 minutes on each side until golden brown and has formed a nice crust.
Remove feta from the pan and transfer to a serving dish.
Add a splash more olive oil and add capers, figs, lemon zest, and thyme to fry for about 1 minute, stirring occasionally.
Top feta with warm fig and caper mixture and drizzle with honey and flaked salt.
Serve warm with crusty bread and a glass of wine.