Pan-fried feta with thyme & black pepper-infused honey

I’m here to tell you that drizzling black pepper and thyme-infused honey over pan-fried feta is a delicious thing. Seriously! I spotted the recipe on Half Baked Harvest recently and felt inspired to try it. I had a gorgeous thick wheel of feta in brine from Dalewood Fromage that needed to be turned into something interesting. I infused the thyme and black pepper into the warmed honey and then strained it out. I didn’t think this would eat well if the bits were left in but the flavour was delicious.

I double-dipped the feta cheese in egg and panko breadcrumbs to make sure it was well coated and then fried it in a little olive oil until ultra-golden and crispy on each side. This is not a messy deep-fried situation. I generously drizzled over the flavoured honey and served to wish my flavoured oven pita chips.

I’m not going to write an exact recipe because it really is a concept and you can make it however you like.

To make the Pita chips:

Slice pita bread sideways across the middle and brush both sides generously with olive oil, salt and pepper and a sprinkle of mixed herbs like herbs de Provence or dried oregano. Or any mixed herbs. Then cut the pieces into 8 pieces and place on a baking tray. Bake in an oven that has been preheated to 180c / 350 F for 10 – 15 minutes until golden brown.

To make the thyme & black pepper-infused honey:

Heat about ½ cup of honey with 1 tsp of roughly cracked black pepper (use a pestle and mortar) and the leaves stripped from about 3 thyme stalks in the microwave or in a small pot on the stove. Allow it to get to the bubbling stage then let it stand and cool a little before straining the black pepper and thyme out with a tea strainer. Do this while the honey is still hot (or reheat again) to make it easier. It’s quite nice to have the honey slightly warm when pouring it over the fried feta.

To make the crispy pan-fried crispy feta with thyme and pepper-infused honey:

Make this just before you want to serve this. Lightly beat an egg and add about ½ – 3/4 of a cup of panko crumbs to another flattish bowl. Heat a generous amount of olive oil – about 4 tablespoons in a frying pan. If you are using a thinner piece of feta you may need less. Dip the feta wheel into the egg and then into the crumbs ensuring that its well coated. Dip the feta back into the egg and crumbs again to create a thicker coat.  Fry in the oil until golden on both sides and serve immediately with the honey poured over with pita chips on the side.

More of my favourite cheese recipes:

Baked Camembert dip with sun-dried tomatoes, garlic and thyme

Baked Camembert with caramelised Pink Lady® apples and thyme

Baked Camembert & figs with a honey & thyme balsamic glaze

Maple & bay roasted pears with baked Camembert & walnuts

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