Crispy Fried Feta with Blistered Tomato Relish

For a simple but incredible appetizer, prepare this crispy fried feta with blistered tomato relish! The salty creamy cheese pairs perfectly with the sweet, tangy tomato and pepper relish topped with fresh herbs.

Watch how to make this

Ingredients

• Cherry tomatoes: Cherry tomatoes are crucial for the relish due to their sweet, juicy flavor and quick cooking time. When blistered, they release their natural sugars and juices, adding a rich, tangy sweetness to the relish that complements the salty, creamy feta.
• Red bell peppers: Contribute a mild, sweet flavor and vibrant color to the relish. Their slight sweetness balances the acidity of the tomatoes and vinegars.
• White wine vinegar: Adds a bright, tangy acidity to the relish. If you don't have white wine vinegar, you can use rice vinegar or white distilled vinegar.
• Herbs: Fresh herbs like parsley and basil provide a burst of freshness and aromatic notes to the dish.
• Balsamic vinegar: Adds a depth of flavor with its sweet and tangy profile.
• Feta: Feta is the star of the dish, known for its tangy, salty flavor and firm texture that holds up well to frying. When fried, it develops a crispy exterior while maintaining a creamy interior, creating a delightful contrast in textures.
• Panko: These large, airy crumbs are essential for achieving a light, crispy coating on the feta.

Substitutions and variations

• Spicy: Add red chili flakes to the tomato relish for a spicy kick.
• Gluten-free: Use gluten-free flour and gluten-free panko for the breading.

Step-by-step instructions

Step 1: Cook tomato relish

Let's start with the component that takes the longest to prepare, the blistered tomato relish. This relish can be prepared up to 3 days in advance, so feel free to make it ahead of time.

To prepare the relish, start by heating 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the chopped medium onion and sauté until it softens and becomes lightly browned, about 8 minutes.

Then, add the chopped red bell peppers and continue to sauté until they are softened, approximately 5 minutes. Next, add cherry tomatoes and thinly sliced garlic cloves to the pan, cooking for an additional 5 minutes until the tomatoes begin to soften and blister.

Pour in white wine vinegar and granulated sugar, stirring to combine. Sauté for 1 more minute and season the relish with salt and pepper to taste.

Remove from heat and stir in ¼ cup each of chopped parsley and basil, and balsamic vinegar. Set the relish aside while you prepare the feta.

This recipe makes a generous amount of relish; you should have enough for 12 ounces of feta if you want to prepare extra feta.

Step 2: Prepare feta

For the fried feta, start by cutting an 8-ounce block of feta in half. You can keep the feta block whole, but it's easier to fry two smaller chunks instead of one large one.

In a medium bowl, whisk together milk and all-purpose flour until well combined. You can use whole milk, nonfat, or 2%. It's fine if the batter still has some lumps.

Dip each piece of feta into the milk and flour batter, shaking off the excess. Then coat the battered feta in panko, ensuring all sides are covered.

Step 3: Putting it all together

Heat enough oil in a medium sauté pan to cover the bottom of the pan over medium-high heat. Carefully lay the coated feta in the pan and cook until golden brown on one side, about 2 minutes. Flip and cook the other side until it is browned, another 2 minutes.

Remove the feta from the pan and place it on a wire rack or paper towel-lined plate to drain any excess oil.

To assemble the dish, spoon the tomato relish onto a serving plate and place the fried feta on top. Serve immediately with crackers, crostini, or bread.

I enjoyed the crispy fried feta with blistered tomato relish on hearty slices of bread, and honestly, it was the highlight of the meal. The relish has the perfect balance of sweet and tangy, pairing wonderfully with the salty, creamy cheese. A simple dish, but it's outstanding, if I do say so myself!

Make-ahead and storage tips

• Make-ahead: The blistered tomato relish can be prepared up to 3 days in advance and stored in the fridge. Serve cold or at room temperature with the crispy feta. The feta can also be cooked earlier in the day and reheated in the air fryer or in the oven until hot.
• Store: It's best to store the relish and feta separately to prevent the feta from getting soggy. Keep the relish in the fridge for up to 5 days and the feta for up to 3 days.

Frequently asked questions

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Recipe

Print Recipe

Crispy Fried Feta with Blistered Tomato Relish

Total Time30 minutes mins

Course: Appetizer

Cuisine: American

Keyword: dips and spreads

Servings: 4

Author: Christine Ma

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 red bell peppers chopped
• 12 ounces cherry tomatoes
• 2 garlic cloves thinly sliced
• 1 tablespoon white wine vinegar
• 2 teaspoons granulated sugar
• ¼ cup chopped parsley
• ¼ cup chopped basil
• 1 tablespoon balsamic vinegar
• 8 ounces block feta cut in half
• ½ cup milk
• ½ cup all-purpose flour
• ½ cup panko
• oil for frying

Instructions

• Prepare blistered tomato relish. Heat olive in in a large saute pan over medium-high heat. Add chopped onion and saute until softened and lightly browned, about 8 minutes.
• Add red bell peppers and saute until softened, about 5 minutes. Add tomatoes and garlic and cook for another 5 minutes or until tomatoes begin to soften.
• Add white wine vinegar and sugar, stirring to combine. Saute for 1 more minute and season relish with salt and pepper. Remove from heat and stir in parsley, basil, and balsamic vinegar. Set aside.
• Prepare fried feta. Whisk together milk and flour in a medium bowl until well combined. Place panko in another medium bowl. Dip feta in milk and flour batter, shaking off the excess. Cover battered feta in panko, making sure to cover all sides.
• Heat enough oil in a medium saute pan to cover the bottom over medium-high heat. Carefully lay feta in pan and cook until golden brown, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes. Remove from heat and place on a wire rack or on a paper-towel lined plate to drain excess oil.
• Assemble dish. Spoon tomato relish on a serving plate and place feta on top. Serve with crackers, crostini, or bread.

Notes

The blistered tomato relish can be prepared up to 3 days in advance.