MODERATE Sesame-Crusted Feta With Honey-Roasted Carrots 1 pound thin carrots 3 cups plus 1 tablespoon extra-virgin olive oil, divided use ¼ cup plus 1 tablespoon honey, divided use Sea salt Freshly cracked black pepper cup flour 1 large egg ¾ cup plain panko bread crumbs ¼ cup each white sesame seeds black sesame seeds 1-pound block feta cheese 2 tablespoons balsamic vinegar Trim and scrub carrots. Cut in half any larger than ½ inch thick. On a rimmed baking sheet large enough to hold all the carrots in a single layer, toss them with 1 tablespoon extra-virgin olive oil, 1 tablespoon honey and sprinklings of sea salt and freshly cracked black pepper. Roast in a 450-degree oven until tender and caramelized, 10 to 20 minutes. Cover loosely with foil to keep warm. Pour 3 cups olive oil into a saucepan; heat the oil to 350 degrees, using an instant-read thermometer. Place a cooling rack over a baking sheet or paper towels. Spread flour in a shallow bowl. Lightly beat egg in a second shallow bowl. In a third, whisk together panko bread crumbs and sesame seeds. Cut feta into ½-inch slices and coat each piece in the flour, then the egg, then the panko mixture. Carefully place the coated feta slices in the hot oil, working in batches to avoid crowding. Fry until golden brown, 3 to 4 minutes. Use a spatula or slotted spoon to transfer each piece to the cooling rack to drain. Divide the carrots among serving plates. Top with the fried feta and drizzle with another ¼ cup honey and balsamic vinegar. Serve warm. Serves 4. Source: Washington Post
Posted on: Wed, 16 Jul 2014 12:49:58 +0000
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