Feta Fries Recipe

Prep potatoes

Cut potatoes into fries about 1/3–1/2 inch thick. Rinse under cold water to remove surface starch, then soak in cold water for 20–30 minutes. Drain and pat completely dry with kitchen towels.

Par-cook fries

Toss the dried fries with 2 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet in a single layer and roast at 220°C (425°F) for 15–20 minutes until just tender and starting to brown. Alternatively, you can deep-fry them at 160°C (320°F) for 4–5 minutes to par-cook, drain on paper towel, then increase oil temperature later for final fry.

Cut feta

Cut the feta block into sticks roughly the size of your fries (about 3 x 1/2 x 1/2 inch). Pat each stick dry with paper towel to remove excess moisture (important to reduce splatter).

Set up dredging station

In one shallow bowl combine the all-purpose flour and cornstarch. In a second bowl whisk the egg with the cold sparkling water until combined (batter should be slightly loose). In a third shallow bowl place the breadcrumbs (if using panko, pulse once in a food processor for slightly finer texture if desired).

Coat the feta

Lightly dredge each feta stick in the flour mixture, shaking off excess. Dip into the egg-sparkling-water batter to fully coat, then press into breadcrumbs to form an even crust. For an extra-crispy double coat: return to the batter and breadcrumbs once more. Place coated feta on a sheet lined with parchment and chill in the fridge for 15 minutes to set the coating.

Fry the coated feta

Heat vegetable oil in a deep pot or heavy skillet to 180°C (350°F). Working in batches, gently lower chilled, coated feta sticks into the hot oil. Fry for 1.5–3 minutes, turning once, until golden brown and crisp. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towels. If you double-coated, they may need the full 2–3 minutes; single coat closer to 1.5–2 minutes.

Finish fries

If you roasted or par-fried the potatoes earlier, increase oven temp to 230°C (450°F) and roast the par-cooked fries for 6–8 minutes until golden and crisp. If deep-frying, heat oil to 190–195°C (375–385°F) and fry par-cooked fries 2–3 minutes until crisp and golden. Drain on paper towels or a rack and immediately sprinkle with a pinch more salt.

In a small bowl mix the dried oregano and red pepper flakes. Sprinkle this mixture over the hot feta fries and potato fries as soon as they come out of the oil/oven so the herbs stick. Squeeze lemon wedges over the platter, scatter chopped parsley, and, if you like sweet contrast, lightly drizzle honey over several feta fries.

Whisk together Greek yogurt, minced garlic, lemon juice, olive oil, and 1/4 tsp salt until smooth. Taste and adjust salt or lemon to preference. Serve chilled alongside the feta fries.