UBS IN PERSON Cooking Class: Sesame Fried Feta with Honey Sauce

Please register for the in person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an IN PERSON internal event for UBS employees only.

Sesame Crusted Fried Feta with Chile Spiced Honey

Serves 4

2 eggs

¼ cup all-purpose flour

½ cup untoasted sesame seeds

½ cup panko breadcrumbs

1 (8-ounce) block traditional chunk feta, cut into 4 equal squares, 2oz each

1 cup extra virgin olive oil

4 tbsp unsalted butter

⅓ cup shallots, minced

2 tbsp garlic, minced

2 Fresno chiles, sliced thin

1 tsp dried oregano, preferably Greek

1 cup honey

1 tbsp fresh lemon juice, optional

Kosher salt & fresh black pepper
Optional Serving Suggestions

Grilled Flatbread
Baby Arugula

1. Place flour in a shallow bowl. In another shallow bowl, crack eggs, and whisk together. On a large plate, place sesame seeds on one side and panko breadcrumbs on the other side.
2. Take one square of feta and roll it in flour, ensuring all sides are coated but shaking off excess. Dip it in the beaten egg and allow excess to drip off. Place on top of the sesame seeds and lightly press down to adhere. Flip feta onto the panko to cover the other side, so you have one side of the feta covered in sesame seeds and one side covered in panko. Repeat for the rest of the feta squares.
3. In a large skillet, add extra virgin olive oil and ensure it covers the bottom of the skillet by 1 inch. Turn heat to medium.
4. To test if the oil is hot, add a pinch of flour and see if it sizzles. When the oil is ready add the feta slices, sesame seeds side down. Fry until the seeds are golden brown, 1-2 mins, and carefully flip and fry until the panko is golden brown, another 1-2 mins. Remove and place onto a rack over a paper towel lined baking tray.
5. Discard the used oil and wipe out the skillet with a handful of paper towels, being careful since the skillet will still be hot. Add butter and shallots to the skillet and turn on heat to medium low. When the shallots become soft and translucent, about 1 min, add garlic. When the garlic is fragrant and lightly golden, approximately 30 seconds, add Fresno chiles, cooking for 1 min to allow the spice and flavor of the chiles to bloom. Add dried oregano and honey and bring the mixture to a simmer, continuing to cook until the mixture is thickened slightly, about 3-4 mins. Taste and adjust with salt, pepper, and lemon juice, if desired.
6. Place the feta on top of an arugula salad or some grilled flatbread and drizzle the honey chile sauce on top.