If you ask me what are the kosher food bloggers I follow the most and are more inspiring, Busy in Brooklyn makes it definitely to the three first. Her recipes are delicious, her photos are enticing and the idea to create kosher variants of Asian recipes is genius.
I tried this beautiful - in the original format - recipe of Greek Salad with Feta Croutons for my Hanukkah menu but it wasn't as perfect as I was expected, only because my cooking skills do need a lot - a whole lot - of upgrades and improvement(s). Breading the feta cheese was the main problem and I definitely need more opportunities to try my hand in the coming months. The idea was tasty and the combination of olives, parsley and goat cheese - which I really love - was very energizing. Most probably I would love to repeat the recipe one more time, not only to create a better breading, but also for that goat cheese taste.
Here is my own variant of the recipe. If you really want a more professional approach, check the wonderful post by Busy in Brooklyn and many other of her delicious kosher recipes.
250 gr. goat feta cheese, cut into cubes
1/3 cup white flour
1 cup crumbs
1 cup parsley, chopped
1 tablespoon lemon
1 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon lemon juice
1 cup black olives halved
2 beaten eggs
250 ml. or more cooking oil
1 tablespoon olive oil.
You can also use 250 gr. cherry tomatoes, halved and 1/2 onion, chopped
Set up 3 bowls: one for the crumbs and lemon juice; one for the eggs beaten and 1/2 teaspoon salt; another for the flour, the rest of salt and the pepper.
Add the oil in the pan and heat it to 250C. For each cube of feta, cover first in the eggs composition, follow by the flour and finish with the crumbs coating. Then fry it in the pan until golden. Repeat the experience with all the cubes. Let them to rest on paper towel to eliminate the additional oil.
Meanwhile, add the lemon, parsley - eventually onions and tomatoes - in a big bowl and mix them with lemon and some salt and pepper on taste. Add the crumbs, possibly with some traces of olive oil.
Preparation time: 15 minutes
Cooking time: 25 minutes