These crispy little guys are only as good as the honey you use. They're best served soon after frying so that the feta and honey ooze delightfully into the mouth.
These crispy little guys are only as good as the honey you use. They're best served soon after frying so that the feta and honey ooze delightfully into the mouth.—sevenfaces
grams greek feta
cups of your best honey
icing sugar (for dusting)
oil (for shallow frying)
- Use a cookie cutter to trim the wonton wrappers into large circles. (I deep fry the off-cuts and use them in Asian salads and dishes.)
- Divide the block of feta into 16 cubes, then cut each cube into at least 4 slices.
- Layer a cube's worth of feta onto a wrapper, as evenly as possible, leaving a border of about a finger's width all the way around, and dollop a teaspoon of honey on top.
- Moisten the edge of the wrapper with water, cover with another wrapper, and press firmly to seal it shut. (If they don't stay sealed after the water dries, try using beaten egg instead.)
- Refrigerate on parchment paper for about half an hour. (To freeze, layer on parchment paper in your container or freeze in a single layer before bagging - defrost them on a paper towel before frying.)
- Drain on paper towels, dust over as much sugar as your conscience will allow, and serve.